- For the sponge cake
- 45 grams
- 1 pinch
- 30 grams
- 20 grams
Preheat the oven to 180°C (approximately 350°F).
For the sponge cake: Separate the eggs and whisk the egg yolks until frothy with 1/2 of the sugar. Whip the egg whites with a pinch of salt until stiff. Continue beating, sprinkling in the remaining sugar gradually, until thick and glossy. Fold the egg whites into the egg yolk mixture. Sift the flour and cornstarch over the batter and fold in. Line a springform pan with parchment paper, fill with the batter, smooth the surface and bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool slightly. Remove from the springform pan and let cool completely on a wire rack. Place the cake in a clean springform pan.
For the cheesecake filling: Bloom the gelatin in cold water. Simmer the raspberries with 2-3 tablespoons water for 3-4 minutes, until they start to break down. Press through a fine-mesh sieve and let cool. Beat the cream cheese, quark, sugar, vanilla sugar, lemon zest and lemon juice together. Whip the cream and fold in. Squeeze the excess water from the gelatin and melted in a small pot with 2-3 tablespoons cheesecake mixture. Fold into the main cheesecake mixture. Fill the prepared springform pan with the filling, smooth the surface and chill for at least 4 hours, preferably overnight.
Rinse the berries, pat dry and spread over the cake. Remove the springform ring to serve.