Fine forest berry cake

1.

Melt butter in a saucepan and allow to cool a little. Beat eggs, sugar and salt with the whisk of the hand mixer until creamy. Stir in the quark and pudding powder, then fold in the fat. Quark mass in a greased, sprinkled with semolinaFill the springform pan (26 cm Ø) and smooth it out. Bake the cake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the middle rack for 30-35 minutes. Leave to rest in the switched off oven with the door open for about 10 minutes. Remove the cake from the tin and place on a wire rack to let cool down completely. For the cream, whip the cream until stiff, pour in the cream setting agent and vanilla sugar and spread on the cake. Wash, clean and slice the strawberries. Wash the currants and strip them off the stalks. Sort the blackberries and blueberries, wash and drain. Spread 2/3 of the berries on the cream. Mix the cake icing powder and 2 tablespoons of sugar, mix with 250 ml of water in a saucepan and bring to the boil while stirring. Remove from the stove, let cool for 1 minute and spread over the cake from the center. Put the remaining berries on top of the cake

2.

Wait 2 hours