Separate eggs. Beat the egg white, 2 tablespoons of water and a pinch of salt with the whisk of the hand mixer until stiff, sprinkling in 100 g of sugar and vanilla sugar. Stir in egg yolks one at a time. Mix the flour, 20 g cocoa and baking powder and fold in.
Place the sponge cake in a greased loaf tin (approx. 25 cm length; 1.5 liters content) sprinkled with flour, spread smoothly. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 20-25 minutes, remove and allow to cool on a wire rack for approx. 15 minutes.
Turn the biscuit out of the mold and let it cool for approx. 2 hours.
In the meantime, let the raspberries thaw. Soak the gelatine in cold water. Mix the mascarpone, quark and 50 g sugar together. Whip the cream.
Squeeze out the gelatine, dissolve it, stir in 2–3 tablespoons of mascarpone quark mixture, stir into the rest of the mixture. Fold in the cream. Set aside 200 g cream.
Fold the raspberries into the rest of the cream.
Thirds the biscuit horizontally. Drizzle each bottom with 1 tablespoon of grappa. Spread half of the cream on the bottom floor, cover with the next floor. Spread the rest of the cream on top, cover with the last floor.
Pour the cream you have set aside into a piping bag with a large perforated nozzle (approx. 1 cm Ø) and squirt it onto the cake in a wave-like manner. Chill the cake for at least 1 hour.
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