Mini Cakes with Quark and Fruit Toppings
- For the sponge
- 6 egg yolks
- 6 egg whites
- 180 grams sugar
- 1 packet Vanilla sugar
- 120 grams Pastry flour
- 60 grams cornstarch
- 20 grams Baker's chocolate
Measure and follow instructions for all needed ingredients accurately.
Line a baking sheet with parchment paper.
Mix egg yolks with half of the sugar and the vanilla sugar until fluffy.
Whip egg whites to form stiff peaks. Before it is quite stiff enough, sprinkle with the remaining sugar, continue beating until the meringue is stiff.
Fold egg whites with a mixing spoon into the egg yolk mixture.
Sift the flour with the cornstarch over the egg mixture and fold into the batter.
Set aside half of the batter for later use. Form circles with the batter on the baking sheet (about 0.5-1cm thick) (approximately 1/4 to 1/2 inch thick). Leave enough distance between the circles. Bake on the middle rack in the preheated oven (175°C) (approximately 350°F) 10-15 minutes. Use a toothpick to check for doneness.
Remove from the oven, let cool slightly, carefully pull off the baking paper and leave to cool on a wire rack.
Sift cocoa powder into the other half of the batter and fold to combine.
Bake using the same method as above and allow to cool.
Beat the cream until stiff, stir the quark with sugar and lemon zest until smooth and fold in the cream and refrigerate. Rinse the fruit, and trim any stems if necessary. Cut the cherries in half and remove pits. Cut the strawberries into thin slices. Halve the peaches, remove pits, cut into slices. Cut the grapes in half and remove seeds.
Top the mini cakes with prepared cream. Arrange the fruit decoratively on the cream and garnish and serve with lemon.