Berry Layered Cake

Line a 26 cm springform pan with baking paper and lightly grease the sides if necessary.

Melt the butter and let it cool briefly. Finely grind the zwieback and hazelnut brittle and mix well with the butter.

Put the crumb mixture into the pan and press down evenly and firmly with a spoon or the bottom of a glass. Chill until ready to use.

Wash the berries. Puree about 150 g of berries and cook with cornstarch, vanilla sugar and raspberry syrup, stirring, until the mixture thickens. Remove from the heat and let cool.

Finely grate the lime zest and squeeze out the juice. Beat the mascarpone, low-fat quark and sugar together with the lime zest and juice until smooth.

Soak the gelatin sheets in cold water. Squeeze out and dissolve according to the package instructions. Stir 2–3 tablespoons of the quark mixture into the gelatin to temper it, then quickly fold the gelatin mixture into the entire quark mixture.

Whip the cream until stiff and gently fold it together with the white chocolate shavings into the quark mixture.

Spread the quark cream and the cooled berry mixture alternately in layers on the crumb base and smooth the surface.

Chill the cake in the refrigerator for at least 4 hours (better overnight) until set.

Purée about 60 g of berries with 1 tablespoon of sugar and drizzle over the chilled cake. Decorate with the remaining berries and garnish with melted white chocolate.