The kind of cake that disappears in one afternoon. Light sponge, juicy fruit, silky quark cream. My absolute summer favourite. For the sponge: — 2 eggs — 60g sugar — pinch of salt — zest of half an organic lemon — 60g flour Whisk eggs, sugar and salt for about 5 minutes until pale and foamy. Fold in lemon zest. Sift in the flour and fold gently with a spatula. Pour into a lined 24cm springform pan. Bake at 180° for about 20 minutes. Cool completely, then place inside a cake ring on a plate. For the fruit layer: — 2 nectarines, quartered and thinly sliced — 2 tbsp sugar — 1 tbsp lemon juice — 2 tbsp water — 200g raspberries Simmer the nectarines with sugar, lemon juice and water for 5 minutes, covered. Cool slightly. Fold in the raspberries and spread everything with the juice over the sponge. For the quark cream: — 500g quark — 100g sugar — 1 packet vanilla sugar — 100ml cream — 6 gelatine sheets, soaked in cold water for 5 minutes and drained (or 2 tsp agar-agar dissolved in 250ml milk for a vegetarian version) — 3 tbsp boiling water — 200ml whipping cream, whipped stiff — 2 egg whites (pasteurised recommended), whipped stiff with a pinch of salt Mix quark, sugar, vanilla sugar and cream together. Dissolve the gelatine in the boiling water, stir into a little of the quark mixture first, then fold quickly into the rest. Fold in the whipped cream, then gently fold in the egg whites. Spread over the fruit layer. Cover and chill in the fridge for at least 4 hours until set. To serve: carefully loosen the cake from the ring with a knife. Decorate with fresh nectarine slices and raspberries. Daisy's tip: Use pasteurised egg whites — especially when serving to children. And yes — it tastes even better the next day. If it lasts that long. 🍑🫐