Light and airy berry cream cheesecake, perfect for the summer!
For the Sponge Cake:
- 4 eggs
- 150 g sugar
- 1 packet of vanilla sugar
- 60 g all-purpose flour
- 60 g cornstarch
- 1 tsp baking powder
For the Berry Filling:
- 10 sheets of gelatin
- 450 g mixed berries (blackberries, raspberries, strawberries, blueberries)
- 230 g sugar
- 2 packets of vanilla sugar
- 500 g low-fat quark
- 250 g mascarpone
- 200 g sour cream
- 400 g heavy cream
Powdered sugar for dusting
Preheat the oven to 160°C convection (180°C top and bottom heat).
For the sponge cake, separate the eggs. Beat the egg whites with the sugar and vanilla sugar until stiff. Then gently stir in the egg yolks. Be cautious when doing this to keep the beaten egg whites from collapsing.
Mix the flour with cornstarch and baking powder, sift onto the egg mixture, and gently fold in. Line the base of a springform pan (approximately 26-28 cm in diameter) with parchment paper and pour in the batter.
Bake the sponge cake for about 25-30 minutes. Afterward, remove the cake from the mold. Slice the cake horizontally through the middle to create two thin cake layers. You can place the bottom layer back in the springform pan (or use a cake ring around it).
For the filling, soak the gelatin in cold water. Purée the berries and briefly boil with the sugar and vanilla sugar, stirring. Remove from the heat and dissolve the squeezed-out gelatin in the berry mixture, stirring well.
Beat the low-fat quark with mascarpone and sour cream until creamy. Stir a small portion of it into the berry purée. Then, fold the remaining cream into the purée. Allow the mixture to chill in the refrigerator for about 20 minutes. Then, whip the heavy cream until stiff and fold it in.
Pour the mixture onto the cake base and place the top layer on it. Let it set in the refrigerator for at least 6 hours (preferably overnight). Dust with powdered sugar before serving. Enjoy! 🍰🍓
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