Raspberry Chocolate Dome Cake

Preheat the oven to 150 °C (fan) and line two baking sheets with parchment paper.

Separate the eggs and place the egg whites in a large, fat-free bowl.

Whip the egg whites with 5 tbsp hot water until stiff, then sprinkle in 180 g sugar and continue to beat until the mixture is glossy and the sugar has dissolved.

Briefly fold in the egg yolks.

Mix the flour, cocoa powder and baking powder and gently fold into the egg mixture.

Spread the batter evenly over both sheets and smooth it out.

Bake the sponge sheets for about 15 minutes, then remove from the oven.

Briefly heat the raspberry jam with 3 tbsp water and stir until smooth.

Sprinkle a clean tea towel with sugar, turn the first sponge sheet onto it, peel off the baking paper, spread thinly with the warm jam and use the towel to roll it up very tightly.

Spread the second sponge the same way, roll it tightly and let both roulades cool completely on a wire rack.

Soak the gelatine leaves in cold water and wash the raspberries, then gently pat them dry.

Cream together the mascarpone, low-fat quark, lemon juice, vanilla sugar and 150 g sugar until smooth.

Squeeze out the gelatine, dissolve it and quickly stir it into the cream.

Whip the cream until stiff and, once the cream begins to set slightly, gently fold in the whipped cream and the raspberries.

Cut the roulades into approx. 1 cm thick slices. Line a round glass bowl (approx. 1.5 L) with cling film and tightly line it with the sponge slices.

Pour the cream into the bowl, smooth it and finish with the remaining sponge slices on top.

Chill the dome cake for 3–4 hours until the cream is set.

Carefully invert the cake onto a plate, remove the cling film and serve.