Ingredients

100 g flour
2 packs (60 g each) vanilla mousse (e.g. from Dr. Oetker)
4 sheets of gelatine
120 g white chocolate
3 eggs
Salt
100 g sugar 850 g
low-fat quark
1 pack (250 g) poppy seed
baking 4 tbsp Cherry jam
400 g whipped cream
1 packet of vanilla sugar
120 g desiccated coconut
Edible paper stars for decoration (e.g. from Städter)
Baking paper

preparation

1. First separate the eggs. Beat the egg white, a pinch of salt and sugar until stiff. Then stir in the egg yolks one at a time. Sift flour onto the egg foam mixture and fold in.

Now smooth the mixture into a springform pan (26 cm Ø) lined with baking paper on the bottom. Bake in a preheated oven at 180° for about 30 minutes. Let cool down.

2. Next, prepare the vanilla mousse according to the package instructions. Soak gelatin. Melt chocolate over a warm water bath.

Now mix the quark, liquid chocolate and vanilla mousse. Squeeze out the gelatine, dissolve it and mix it with 2-3 tablespoons of curd cream. Then stir into the remaining cream. Stir the poppy seed baking into approx. 1/3 of the quark cream. Chill the creams.

3. Now remove the sponge cake from the mold and cut it in half horizontally. Spread the bottom of the sponge cake with cherry jam.

Next, place a cake ring around the sponge cake base. Smooth the poppy seed cream onto the sponge cake base. Place the top sponge cake base on top. Chill for about 30 to 40 minutes.

4. Then whip the cream until stiff. Allow the vanilla sugar to trickle in. Fold the cream into the remaining curd cream. Spread the cake all over with cream.

Now use an ice cream ball maker to cut balls out of the remaining cream and place them on the cake. Decorate the edge and surface of the cake with coconut flakes. Finally, sprinkle the cake with wax paper stars. Complete!