Berry Quark Cake

Preheat the oven to 150°C fan and line the base of a 26 cm springform pan with baking paper.

Separate the eggs and place the egg whites into a fat-free bowl.

Whip the egg whites with 5 tbsp hot water until stiff, then slowly sprinkle in 180 g sugar and continue whipping until the sugar has dissolved.

Briefly fold in the egg yolks until the mixture is just homogeneous.

Mix the flour and baking powder, sift over the mixture and fold in gently.

Pour the batter into the prepared springform and smooth the top.

Bake the sponge for 50–60 minutes and then let it cool completely on a wire rack.

Wash the lemon with hot water, finely grate the zest and squeeze out the juice.

Beat the quark, powdered sugar, lemon juice and lemon zest until smooth.

Whip the cream with stabilizer until stiff and gently fold it into the quark cream.

Cut the cooled sponge horizontally in half.

Spread the quark cream onto the lower layer and smooth it, then place the second layer on top and press down lightly.

Wash the berries, let them drain well, pick out any bad ones and halve the strawberries.

Brush the surface thinly with strawberry jam and arrange the mixed berries on top.

Prepare the cake glaze according to the package instructions and quickly pour it over the berries.

Chill the berry quark cake for at least 3 hours before serving.