Raspberry Tiramisu Cake

That’s how it’s done:

Beat the eggs, sugar, salt, vanilla paste and vanilla sugar with the whisk of a food processor on the highest setting for about 5-10 minutes until thick and creamy.

Mix the flour, vanilla pudding powder and baking powder and sift it onto the egg mixture and carefully fold in.
Pour the dough into the springform pan, tap the pan twice on the worktop to allow any bubbles to escape, then place in the preheated oven and bake for about 20 minutes until golden brown. Don’t forget to do the toothpick test. Take out of the oven, remove from the pan and leave to cool on a wire rack.

For the filling:
Halve raspberries lengthwise
Whip the cream until stiff, adding the vanilla sugar as you go.
Add mascarpone, quark, sugar and milk to the cream and beat until smooth. Stir in gelatine fix.
Add raspberries.

Halve the sponge cake horizontally, place the bottom layer on a cake plate and enclose it with a cake ring.
Mix espresso and brandy and soak the bottom layer with half of it.
Spread half of the cream on the first layer. Place the second layer on top with the cut side facing upwards. Soak it too.

Put the remaining cream on the base and smooth it out. Chill the cake for at least 2 hours. Then place the raspberries on the cream. Press down a little.
Put the cake glaze together with the sugar and water in a small saucepan and bring to the boil while stirring (according to the instructions on the packet).

Let it boil briefly, then immediately spread it over the raspberries using a tablespoon. Make sure that the glaze is evenly distributed, especially around the edges, and that the raspberry tips are covered.
Allow the cake to set in the fridge for another 2 hours.

Before serving, carefully remove the cake from the tin. Smooth the edges if necessary.
Decorate with mint and serve.

Tips:
The soaking makes the cake very moist. I wouldn’t leave it to soak overnight, but would serve it on the day it is baked. So, bake it in the morning and serve it in the afternoon.
You can of course bake the sponge cake the day before, let it cool, wrap it in cling film and put it in the fridge. This makes it even easier to cut.

I can’t recommend using frozen raspberries for this recipe. They would make the cream and the base too soft.
Of course, you can also leave out the icing. In this case, you should press the raspberries into the cream immediately after layering. It is possible that the top layer will not be as stable.