Preheat the oven to 180 °C, with convection.
Mix the oil and mineral water in a large bowl, then stir in the flour, sugar, vanilla pulp, and baking powder with Braun's MultiQuick 7 double beater attachment.
Grease a cake tin, dust with flour, and add the batter. Bake on medium level for 30 minutes with convection. Check whether the cake is done with a skewer test. Extend or shorten the time depending on the colour and the skewer test. Then allow to cool.
For the cream, whisk the cream along with the cream stiffener with the double beater attachment - first at a low speed, then increasing it slowly.
Stir together the whipped cream with the quark with the double beater attachment at low speed and sweeten it with agave nectar. The cream should be nice and firm, and not too runny.
Top the sponge with the cream.
Peel and slice the mango, cut the passion fruit in half, and decorate the cake with the fruit and pulp.
Preheat the oven to 180 °C, with convection.
Mix the oil and mineral water in a large bowl, then stir in the flour, sugar, vanilla pulp, and baking powder with Braun's MultiQuick 7 double beater attachment.
Grease a cake tin, dust with flour, and add the batter. Bake on medium level for 30 minutes with convection. Check whether the cake is done with a skewer test. Extend or shorten the time depending on the colour and the skewer test. Then allow to cool.
For the cream, whisk the cream along with the cream stiffener with the double beater attachment - first at a low speed, then increasing it slowly.
Stir together the whipped cream with the quark with the double beater attachment at low speed and sweeten it with agave nectar. The cream should be nice and firm, and not too runny.
Top the sponge with the cream.
Peel and slice the mango, cut the passion fruit in half, and decorate the cake with the fruit and pulp.
