Preheat the oven to 175 degrees top / bottom heat.
Beat the egg whites until stiff. In a separate bowl, sift the flour, add baking powder, cocoa and sugar. Stir in the milk and mix everything vigorously with a whisk for at least 1 minute so that it becomes a homogeneous mass. Fold in the egg white and stir carefully with the whisk.
Line a springform pan (which will later also be used for the quark mixture) with baking paper or grease it and fill it with the sponge cake. Tap under the springform pan with your hand so that everything is evenly distributed. Bake everything for about 15-20 minutes.
For the curd mass:
Mix the quark with the egg, add semolina, sweetener, lemon juice, baking powder and pudding powder. If you have any juice left over from the fruit, you can add a sip (max. 4 tablespoon). Add the fruits and mix everything together by hand. Beat the egg whites until stiff and fold in.
Remove the finished sponge cake from the mold and let it cool down. Line the springform pan again with parchment paper or grease it and pour in the quark mixture. Tap again under the springform pan with your hand.
Heat the oven to 180 degrees and bake the curd mixture for about 60 minutes. After baking, let everything cool slightly and carefully remove from the mold. Spread the jam on the sponge cake base and carefully place the quark mixture on top.
The cake tastes best when it has been able to sit through for a day. But it is also very tasty fresh.
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