For 6 jars
- 5 cl XUXU Cream
- 75 g Raspberries
- 2 eggs
- 160 g Sugar
- ½ Tb Baking powder
- 60 g Flour
- 500 g Cottage cheese (min. 20% fat)
- 1 sachet vanilla sugar
- 300 g Whipped cream
Separate eggs. Beat egg whites until stiff, adding 60 g sugar. Stir the egg yolks into the beaten egg whites.
Mix flour and baking powder, sift over the mixture and fold in.
Spread the mixture on 2/3 of a baking tray lined with baking paper and bake in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 6 minutes. Remove and allow to cool.
Sort fresh raspberries or puree defrosted raspberries (except for a few for decoration), pass through a sieve and mix with XUXU Cream.
Mix quark, vanillin sugar and 100 g sugar. Whip the cream until stiff and fold in.
Cut out 12 circles from the sponge cake. Place one sponge cake circle in each glass, bottom side up.
Spread each circle with 1-2 tsp of puree. Spread remaining circles with puree as well.
Remove 6 tsp of cream. Pour remaining curd cream and XUXU puree alternately into the glasses in a marbled pattern.
Top each with a sponge cake base and decorate each with cream and a raspberry.
Chill the glasses for approx. 1 hour.