Raspberry and almond cake with ombre cream

1.

Let the frozen berries thaw. For the sponge cake, line the base of a springform pan (24 cm Ø) with baking paper. Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: see p . Manufacturer). Separate the eggs.

2.

Beat egg white, 1 pinch of salt and 3 tablespoons of cold water with the whisk of the mixer until stiff, sprinkling in 75 g of sugar and vanilla sugar. Mix in the egg yolks one after the other. Mix the flour, almonds and baking powder.

3.

Carefully fold into the egg mixture. Pour into the tin and smooth out. In the hot oven Bake for about 15 minutes. Remove and let cool in the mold.

4.

For the filling, soak the gelatine in cold water. Strain the berries through a sieve. Squeeze out the gelatine and dissolve it in a saucepan. Take off the stove. Stir in the berry pulp. Mix the quark and 100 g sugar in a bowl.

5.

Whip 200 g cream until stiff and fold in.

6.

Remove the biscuit from the mold, remove the baking paper. Cut twice horizontally. Place a cake ring around the bottom. Approx. Spread half of the berry cream on top. Place the middle base on top.

7.

Spread the rest of the cream on top. Place the top floor on top. Min. Chill for 3 hours.

8.

For the decoration, whip 300 g cream until stiff. Approx. Color 1⁄4 of the cream with the food coloring pale pink, approx. 1⁄4 of the cream brightly pink. Remove the cake from the ring. Spread the rest of the white cream all around.

9.

Brush the edge vertically all around with pink cream. Then spread the pink cream all around on the lower edge, slightly blurring the color transitions together. Garnish with mini meringue and raspberries.