Mixed Berry Cake

Preheat the oven to 150 °C (fan). Line the bottom of a springform pan with baking paper.

Separate the eggs. Whisk the egg whites with a pinch of salt until very stiff, then gradually add the sugar. Briefly fold in the egg yolks and orange juice.

Mix the flour, cornstarch and baking powder and fold in only briefly. Pour the batter into the pan and smooth the surface.

Bake the sponge for about 20–25 minutes. Remove from the pan and let cool completely on a wire rack.

Soak the gelatin sheets in cold water.

Stir together quark, ricotta, natural yogurt, sugar, lemon juice and lemon zest until smooth.

Squeeze out the gelatin, gently dissolve it and stir into the cream.

Whip the cream together with the egg white until stiff. Puree the berries.

As soon as the cream begins to set, fold in the whipped cream mixture. Divide the cream in half and stir the berry purée into one half.

Place the sponge into a cake ring. First fill with the berry cream, then the light cream and smooth the top.

Prepare a glaze from water, sugar, jelly glaze mix and raspberry juice according to the package instructions and decorate the cake with it.

Chill the cake for at least 3 hours, then remove the cake ring and serve.