Cloudy cream cheese cake

1.

Let the raspberries thaw at room temperature. Separate the eggs for the biscuit.Beat egg whites until stiff. Sprinkle in 100 g of sugar, vanilla sugar and salt. Stir in egg yolks. Mix the flour and baking powder, sieve on the egg cream and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes. Let cool on a wire rack. Detach the bottom from the pan, cut in half horizontally. Place a cake ring around the bottom.

2.

Soak gelatine in cold water. Puree the raspberries and strain them through a sieve. Chill 2-3 tbsp raspberry pulp. Mix the rest of the raspberry pulp with the quark, lemon juice and 175 g sugar. Squeeze out the gelatine and dissolve it carefully. Stir a little cream into the gelatin, then stir everything into the rest of the cream. Whip 250 g cream until stiff, fold into the cream

3.

Put the cream on the base and smooth it out. Place the top floor on top, press down a little. Chill for at least 6 hours, preferably overnight. Whip 400 g cream until stiff. Halve the cream and carefully stir in the cold raspberry pulp under one half. If you want the color to be a little stronger, stir in food coloring

4.

Remove the cake from the ring. Pour white cream into a piping bag. Sprinkle large dots on the cake and the edge, leaving a gap between them. Pour raspberry cream into the bag and squirt into the spaces. There may still be gaps. Carefully spread the cream with a spoon until it is cloudy so that the cake is completely covered. Decorate with raspberries and mint

5.

Waiting time approx. 8 hours