For the ground:

• 4 eggs
• 200g sugar Vanilla pulp
• 150g flour
• 2 teaspoons of baking soda
• 5 tablespoons cocoa powder
• 1 tablespoon of oil

For the filling:

• 7 sheets of gelatin
• 400g cream Vanilla pulp
• 500g low-fat quark
• 150g sugar
• 1 / 8l milk
• 2 tbsp Frambuesa - raspberry vinegar
• 200g raspberries

Line the springform pan (Ø 26 cm) with baking paper on the bottom. Separate eggs. Beat the egg white and 3 tablespoons of cold water until stiff, sprinkling in the sugar and vanilla pulp. Beat in the egg yolks one by one. Sieve the flour, baking powder and cocoa on top. Fold in with oil. Spread the dough in the pan and bake in a hot oven (fan oven: 150 ° C) for about 35 minutes. Let cool down. Cut the bottom once horizontally. Place the cake ring around the bottom.
Cut the second base into 6 approx. 2 cm wide rings. Place the 1st, 3rd and 5th ring (counting from the outside in) on the floor, each 2 cm apart. Soak the gelatine in cold water. Clean and drain raspberries. Whip the cream and vanilla pulp until stiff. Mix the quark, sugar, milk, frambuesa - raspberry vinegar. Dissolve gelatine over a mild heat. Stir in 2 tablespoons of quark cream, stir into the rest of the cream. Fold in the cream and raspberries. About half of the cream, e.g. B. with a spoon or piping bag, fill into the spaces between the rings. Place the remaining dough rings on these cream rings. Pour the rest of the cream into the spaces and spread on the cake. Chill for 5 hours. Dust with 1 teaspoon of cocoa if necessary.