First separate the 4 eggs. Then beat the egg white with the pinch of salt and sugar to form egg whites. Then carefully fold in the flour with cornstarch and baking cocoa in the egg whites. It can also be sieved beforehand. Finally, add the egg yolks, powdered sugar and baking powder to the dough. The dough should have a smooth and runny consistency.
Now place the sponge cake on a baking sheet with baking paper and place in the oven preheated to 230 ° C top / bottom heat. Bake the base for 8-10 minutes.
After baking, take the biscuit straight out of the oven next. Then cut the sponge cake in half and let it cool further.
For the cream:
Whip the cream with the whipped cream and vanilla sugar until firm. Fold in the quark with the sugar (if it is too sweet, this can be omitted, depending on your taste).
Some of the raspberries can be heated in a saucepan and, once they have cooled, added to the cream.
Now it`s time to shift:
Place half of the sponge cake in a baking dish and brush with the jam. Raspberries can be added on the side for decoration. Possibly put a thin layer of cream on top of the jam. Then the second half of the sponge cake follows as the next layer on top. Put the prepared cream mixture on the second sponge cake base. Fresh or frozen raspberries can also be added.
Finally, grate the chocolate (Schokonikolaus) and add the last layer on top. Since this was milk chocolate, I used the rest of the baking cocoa in a sieve to decorate the top layer. The finished tiramisu stays in the refrigerator until it is consumed.
Of course, ladyfingers can also be used instead of the sponge cake. These can be soaked in Kaba, for example.
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