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Cakes
Sponge base filling
Preparation time: 30 minutes
For quark and cream filling
500 g quark, 20% fat
100 g caster sugar
100 ml milk, 3.5% fat
1 ½ tsp. vanilla sugar
1 lemon | juice only
6 gelatine leaves
500 g cream
For dusting
1 tbsp. icing sugar
For cappuccino filling
100 g dark chocolate
500 g cream
6 gelatine leaves
80 ml espresso
80 ml coffee liqueur
3 tsp. vanilla sugar
1 tbsp. cocoa powder
For glazing
3 tbsp. cream
For dusting
1 tbsp. cocoa powder
Accessories
Serving plate
Fine sieve
28
Preparation for quark and cream
filling
Mix together the quark, sugar, milk,
vanilla sugar and lemon juice. Soak the
gelatine in cold water. Squeeze the
gelatine, then dissolve it in the
microwave or in a pan on the cooktop
on a low heat.
Stir a portion of the quark mixture into
the gelatine.
Stir this mixture into the remaining
quark mixture and place in the
refrigerator to chill. Whip the cream until
stiff and fold into the quark mixture.
Place one layer of cake on a serving
platter and spread half of the quark
mixture over it. Top it with another layer
of the cake. Add the other half of the
mixture, then top it with the final piece
of the cake.
Place in the refrigerator to chill. Dust
with icing sugar before serving.
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