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🍰 Berry Cake with Quark

392 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• 100 g Sugar
• 1 tbsp Vanilla Sugar
• 100 g Flour
• 50 g Cornstarch
• 1 tsp Baking Powder
• 5 sheets white Gelatin
• 500 g Raspberries
• 3 tbsp Powdered Sugar
• 200 g Quark
• 1 tbsp Vanilla Sugar
• 2 tbsp Lemon Juice
• 400 ml Whipping Cream
• 2 packets Whipping Cream Stabilizer
• 4 tbsp Raspberry Jam
• 60 g Meringue
• 200 g Raspberries
• 100 g Blueberries
• Raspberry Leaf (as needed)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Line the springform pan with baking paper.
3. 3. Separate the eggs into yolks and whites.
4. 4. Beat the egg whites with half of the sugar until stiff and glossy.
5. 5. Mix the egg yolks with the remaining sugar and vanilla sugar until creamy.
6. 6. Combine flour, starch, and baking powder in a separate bowl.
7. 7. Gently fold the egg whites into the yolk mixture.
8. 8. Sift the flour mixture over the batter and mix it in lightly.
9. 9. Pour the batter into the prepared pan.
10. 10. Bake the cake for about 30 minutes.
11. 11. Let the cake cool down completely.
12. 12. Carefully remove the cake from the pan.
13. 13. Soak the gelatin in cold water.
14. 14. Puree the raspberries into a smooth puree.
15. 15. Pass the raspberry puree through a sieve to remove seeds.
16. 16. Stir the powdered sugar into the raspberry puree.
17. 17. Stir the quark with vanilla sugar and lemon juice.
18. 18. Whip the cream with cream stabilizer until stiff.
19. 19. Squeeze the gelatin well to remove excess water.
20. 20. Melt the gelatin in a small saucepan over low heat.
21. 21. Mix 2-3 tablespoons of quark with the liquid gelatin.
22. 22. Fold this quark-gelatin mixture into the remaining quark.
23. 23. Fold the raspberry puree into the quark cream.
24. 24. Fold the whipped cream into the quark-raspberry mixture.
25. 25. Spread the jam evenly over the cooled cake base.
26. 26. Place a cake ring that is about 1 cm larger than the base onto the cake.
27. 27. Distribute the cream evenly on the cake base and within the ring.
28. 28. Place the cake in the refrigerator until the cream is set.
29. 29. Carefully remove the pan and the cake ring.
30. 30. Crumble the meringues into small pieces.
31. 31. Press the meringue crumbs against the side of the cake.
32. 32. Wash the berries and dry them thoroughly.
33. 33. Distribute the berries decoratively on top of the cake.
34. 34. Garnish the cake with raspberry leaves as desired.

Nutrition per serving

• kcal: 392
• Protein: 7 g · Fett/Fat: 25 g · Carbs: 35 g