for 12 pieces

Sponge base

60 g	sugar
2	eggs
1	organic lemon, use grated zest
1 pinch	salt
60 g	white flour

Raspberry sauce

250 g	raspberries
1 tbsp	sugar

Filling

500 g	half-fat quark
120 g	sugar
1 parcel	vanilla sugar
5 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
3 tbsp	water, boiling
2 dl	full cream

To decorate

500 g	raspberries
	icing sugar, to dust

How it's done

Sponge base

Place the sugar, eggs, lemon zest and salt in a bowl, mix using the whisk on a mixer until the mixture becomes light and frothy. Carefully fold the flour into the mixture using a rubber spatula, transfer to the prepared tin.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly. Remove the tin frame, turn the sponge out onto a cooling rack, remove the baking paper and leave to cool.

Raspberry sauce

Mix the raspberries and sugar in a pan, bring to the boil. Reduce the heat, cover and simmer for approx. 3 mins. Remove the pan from the heat, leave to cool.

Clean the tin frame, place on a cake plate. Place the sponge inside, drizzle with the raspberry sauce.

Filling

Place the quark, sugar and vanilla sugar in a bowl, mix well. Dissolve the gelatine in the boiling water, combine with 2 tbsp of the quark mixture and immediately stir into the remaining mixture. Whip the cream until stiff, then fold into the quark mixture. Spread the filling over the sponge base, cover and leave to set in the fridge for approx. 4 hrs.

To decorate

Decorate the cake with the raspberries, dust with icing sugar.

Show complete recipe