Summary

Ingredients

• 4 egg (s), separated
• 1 pinch (s) salt
• 120 g suar
• 120 grams flour
• 1 small Can / s pineapple, sliced or peaches
• 250 g quark, 10% strenth
• 500 ml whipped cream, whip until stiff
• 1 point cream powder (vanilla paradise cream)
• jam
• Chocolate, white

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Instructions

1. Sponge cake: Beat 4 egg whites with a pinch of salt and sugar until stiff. Fold in the yolks and fold in the sifted flour as well.
2. Baking time: approx. 15 minutes at 200 ° with top / bottom heat
3. Let the cake cool down and remove it from the mold.
4. Whip the whipped cream until stiff, carefully fold in the curd cheese and fold in the powder as required (it should not become too firm). Spread approx. 3 tablespoons of the cream on the cooled base, spread the chopped fruit over it. Fill the rest of the cream into the piping bag with a 20-hole nozzle and the spaghetti insert. Sprinkle the spaghetti over it. Mix the jam, spread the balls on top and grated white chocolate on top.