Almond Sponge Cake with Quark Mousse and Fresh Fruit
- For the cake
- 3 medium eggs
- 125 grams sugar
- 2 packets Vanilla sugar
- Zest of 1/2 Oranges
- 3-4 tbsp hot water
- 100 grams Pastry flour
- 75 grams cornstarch
- 3 teaspoons Baking powder
- 50 grams ground almonds
- 4 tablespoons Apricot jam
- 2 tablespoons raspberry Brandy
For the cake: Separate the eggs. Whip the egg whites until stiff, sprinkling in 1/3 of the sugar. Whisk the egg yolks with the remaining sugar, vanilla sugar, orange zest and water until thick and creamy. Fold in the egg whites. Sift the flour, cornstarch and baking powder over top and fold in until just combined. Fold in the almonds. Line the base of a 26 cm (approximately 10-inch) springform pan with parchment paper, fill with the batter, smooth the surface and bake in a preheated oven at 180°C (approximately 350°F) for 35-40 minutes. Let cool in the pan for 10 minutes then carefully invert onto a wire rack, discard the parchment paper and let cool completely.
Bring the jam with raspberry liqueur to a boil. Cut the sponge cake into 2 horizontal layers. Place a cake ring around the bottom layer, spread the jam over the base then top with the top cake layer.
For the mousse: Bloom the gelatin for 5 minutes in cold water. Mix the quark, sugar and vanilla sugar together. Warm the cream. Squeeze the excess water from the gelatin, add to the warm cream and gently stir until melted. Quickly stir into the quark mixture then spread over the top of the cake.
Rinse the raspberries and pat dry. Rinse the strawberries, hull and cut in half. Rinse the grapes and pat dry. Spread the fruit over the mousse and chill for 1-2 hours in the refrigerator. Carefully remove the cake ring before serving.