for 1 x 26 cm springform pan
- For the cream
- 1.333 cups cream
- 2 packets whipped cream stabilizer
- 2 tablespoons Vanilla sugar
- 0.333 cup sugar (or to taste)
- 2 ¼ cups low-fat Quark
- 1 tablespoon lemon juice
- In addition
- ½ Papaya (approx. 400 g fruit)
- 1 packet gelatin (for using cold)
- 1 Orange (squeezed)
- sugar (to taste)
- To decorate
- ⅜ cup cream
- ½ cup marzipan paste
- 3 tablespoons powdered sugar
- orange Food coloring
- Sugar flower
2 Pots (mit Deckel), 1 Cutting board, 1 Large knife, 1 Small knife, 1 Non-stick pan (ca. 28 cm Ø), 1 Slotted spatula, 1 Tablespoon, 1 Measuring cups, 1 Wooden spoon
Separate the eggs. Beat the egg whites with the salt until they form stiff peaks. Beat the egg yolks with the sugar until very creamy. Put the beaten egg whites on top of the egg yolk mixture, sieve the flour and baking powder over the mixture and carefully fold in. Turn the mixture into a springform pan lined with baking parchment.
Bake in a preheated oven (180°C with fan, 200°C conventional oven) for about 30 minutes. Test to see if it is done by inserting a wooden cocktail stick. It will come out clean when the cake is done. Take the cake out of the oven, release from the springform pan, pull off the paper and cool on a cake rack.
Whip the cream until stiff with the cream stabiliser and vanilla sugar. Mix the quark smoothly with the lemon juice and sugar and fold in the cream. Split the cake twice horizontally (into 3 layers). Put the papaya into a liquidiser with the orange juice and a little sugar and puree finely. Stir in the Fix Gelatine.
Put a cake ring around the bottom layer of cake and spread the cake with 1/3 of the quark cream. Sprinkle with a little papaya puree and put the second layer of cake on top. Spread with another 1/3 of the cream and sprinkle with papaya puree, then put the last layer of cake on top. Spread with the rest of the cream, bringing the cream a little higher at the edges. Spread the remaining papaya puree smoothly on top of the cake, decorate with sugar flowers and chill for at least 3 hours.
Whip the cream until very stiff, remove the cake ring and spread the cream smoothly on the sides of the cake. Chill again. Meanwhile knead the icing sugar into the marzipan. Cut a long thin strip of marzipan 2-2.5 cm wide and as long as the circumference of the cake and place it around the cake. Colour the remaining marzipan orange and roll into tiny balls. Decorate the top edge of the cake with the marzipan balls.
Serve the cake with coffee.