Cream Cake with Red Currants and Strawberries
For the cake, separate eggs and whisk yolks, 6 tablespoons water, sugar, vanilla sugar and butter until fluffy. Beat egg whites until stiff and fold into egg yolk mixture. Sift flour over egg mixture and fold in gently with a whisk. Line springform pan 28 cm diameter (approximately 11 inches diameter) with parchment paper. Spread batter in prepared pan and smooth. Bake cake in oven preheated to 200°C (fan: 180°C, gas mark 5)(approximately 400°F) for 25-30 minutes. Remove cake from oven and cool in pan for about 10 minutes. Loosen cake from pan, remove parchment paper and cool completely on a wire rack. Cut cake in half horizontally into two layers.
For the filling, prepare cheesecake cream according to package instructions with quark, 400 ml (approximately 1 1/2 cups) water and 200 ml (approximately 3/4 cup) cream. Set aside about 1/4 of the cheesecake cream for the topping. Set bottom cake layer on a plate and set a cake ring around cake layer. Spread half of the remaining cheesecake cream over bottom cake layer. Rinse currants and strip from stems with a fork. Rinse strawberries. Cut half of the strawberries into slices, spread over cheesecake cream in cake ring with half of the currants and top with remaining cheesecake cream and top cake layer.
For the topping, puree remaining strawberries and currants, fold into remaining cheesecake cream and spread over top of cake, saving about 4 tablespoons for the edge. Refrigerate torte until set and carefully remove cake ring. Mix the 4 tablespoons topping and spread around edge of torte. Beat remaining cream until stiff, place in a pastry bag with a round tip and pipe decorations onto torte as desired. Garnish torte with currants and strawberries to serve.