Cakes I. Quark and cream filling II. Cappuccino filling Ingredients: 500 g quark 100 g sugar Approx. 100 ml milk 3 tsp vanilla sugar Juice of one lemon 12 leaves of white gelatine 500 ml double cream Ingredients: 100 g dark chocolate 6 leaves of white gelatine 80 ml espresso 500 ml double cream 6 tsp vanilla sugar 80 ml espresso 1 tbsp cocoa powder To dust: Icing sugar To dust: Cocoa powder Method: Mix together the quark, sugar, milk, vanilla sugar and lemon juice. Soak the gelatine in cold water for about 10 minutes, squeeze the gelatine, then dissolve it for 20 seconds using microwave power at 450 W in the microwave oven, or in a pan on a low hob setting. Stir a little of the quark mixture into the gelatine and when cool, add this mixture to the remainder of the quark mixture. Stir several times as it thickens. When visible traces are left in the mixture when you run a fork through it, you can fold the stiffly whipped cream into it. Place one round of cake on a serving platter and spread some of the quark mixture over it. Top with another layer of the cake. Add some more of the mixture, then top it with the final piece of cake. Place in the refrigerator to chill and then dust with icing sugar before serving. Method: Melt the chocolate. Beat the cream until stiff. Soak the gelatine in cold water for about 10 minutes, then squeeze the gelatine and dissolve it for 20 seconds on 450 W in the microwave oven, or in a pan on a low hob setting. Leave to cool. Then stir half the espresso and half the coffee liqueur into the gelatine and add to the remaining whipped cream. Place about 3 tablespoonfuls of the cream in a separate bowl for topping the gateau later. Divide the rest of the cream in half and place in separate bowls. Add the vanilla sugar to one half, and the melted chocolate and cocoa powder to the other. Tip For a fruity variation, add about 300 g of bottled and drained sour cherries or mandarin orange segments to the quark mixture. 62 Place one round on a serving platter and drizzle with a little coffee liqueur and espresso. Spread the chocolate cream over this and top with another layer of the cake. Drizzle with the remaining liqueur and espresso. Spread this with the vanilla-flavoured cream, then top it with the final piece of cake, Spread the rest of the cream over the top and dust with a little cocoa powder before serving.