Mother's Day Cake (Muttertagstorte)

Equipment

• KitchenAid Artisan 5KSM175PS stand mixer
• ESGE Zauberstab M 200 (hand blender) (Ad)

Ingredients

Sponge base:

• 4 large eggs
• 2 tbsp warm water
• 150 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 100 g plain flour
• 100 g cornstarch
• 2 tsp baking powder

Filling:

• 400 g frozen raspberries (or mixed berries)
• 80 g sugar
• 2 packet vanilla sugar
• 1 lemon (juice and zest)
• 250 g low-fat quark
• 6 sheets gelatine
• 500 g mascarpone
• 200 g cream

Fruit topping:

• 300 g fresh raspberries
• 2 packet red cake glaze
• 4 tbsp sugar
• 450 ml water

US measures are rounded approximations – a kitchen scale is more accurate.

Instructions

Sponge base:

1. 1

   Preheat the oven (180°C conventional (top/bottom heat))

2. 2

   Put the raspberries in a bowl and let them thaw.

3. 3

   Separate the eggs.

   
4. 4

   Tip: Whisk the egg whites first and only then the egg yolks - why?

   You can use the beaters straight from the egg whites for the yolks without washing them. It doesn't work the other way round, as the egg whites won't whip up otherwise.

5. 5

   Whisk the egg whites until stiff. The whites must be firm enough that a knife cut stays visible. Then, whisking constantly, gradually add 1/3 of the sugar.

   
6. 6

   Whisk the egg yolks and water until frothy and gradually add the rest of the sugar along with the vanilla sugar and salt. Keep whisking until a creamy mixture forms.

   
7. 7

   Put the whisked egg whites on top of the egg yolk cream, then sift the flour mixed with the cornstarch and baking powder over it.

   
8. 8

   Gently fold everything together (don't stir!), pour the batter into a springform tin (about 26 cm in diameter) lined with baking paper and bake immediately.

   Baking time approx. 25-30 minutes.

   
9. 9

   Let the cake base cool down completely before you continue working with it!

   
10. 10

    Cut the cake base through twice, leaving the bottom layer slightly thicker than the two middle layers.

    
11. 11

    Spread the bottom cake layer with dark jam and put the cake ring back on.

    

Filling:

1. 12

   Purée the thawed raspberries with a hand blender, then press them through a sieve.

   
2. 13

   Stir in the sugar, vanilla sugar, lemon (juice and zest) and quark.

3. 14

   Soak the gelatine in cold water.

4. 15

   Whip the cream until stiff and set aside.

5. 16

   Next, in a pot, warm a small portion of the quark mixture together with the squeezed-out gelatine, stirring constantly.

6. 17

   While still warm, stir it into the rest of the quark mixture. Add the mascarpone straight away and mix well, then fold in the cream.

7. 18

   Spread a good portion of the filling onto the cake base, with the springform ring placed around it.

8. 19

   Place a cake base on top and press down gently. Spread over half of the remaining filling, cover with the last cake base and finally spread over the rest of the filling.

   
9. 20

   Chill in the refrigerator for about 1 hour.

Fruit glaze:

1. 21

   Take the cake out of the refrigerator and carefully loosen the edge with a thin knife.

2. 22

   Now push the cake ring up a little and decorate with the fresh raspberries.

   
3. 23

   Stir the cake glaze powder with water and sugar in a pot and bring to the boil, stirring.

4. 24

   Let it cool for 1-2 minutes and carefully pour it over the raspberries.

   Tip: I always start at the edge so that it can set/seal first. Then quickly spread it evenly over the whole cake.

   
5. 25

   Chill for at least another hour.

   
6. 26

   If you like, you can either leave the edge "naked" or decorate it with "toasted flaked almonds".