Separate eggs. Beat egg whites until stiff. Whisk the egg yolks, 3 tbsp. water and 120 g sugar until creamy with the whisk of the hand mixer. Pour the beaten egg whites onto the egg yolk mixture. Sift flour and baking powder over it.
Carefully fold in the egg white and flour mixture. Put the dough into a greased springform pan (26 cm Ø). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.
Remove and let it cool down on a cake rack.
Soak the red gelatine in cold water. Select the raspberries, except for a few for decoration, puree and pass through a sieve. Mix the raspberry puree with 2 tbsp. sugar. Dissolve the gelatine and mix with the raspberry puree.
Soak the white gelatine in cold water. Mix quark, 150 g sugar, vanillin sugar and raspberry brandy. Whip 600 g cream until stiff. Dissolve gelatine. Stir in 5 tablespoons of the quark mixture, stir into the remaining quark.
Fold in the cream.
Carefully remove the base from the mould, place it on a cake plate and enclose it with a cake ring. Spread about half of the quark mixture on the base. Spread about half of the raspberry mixture on top and swirl in the quark mixture with a fork.
Add the rest of the quark mixture, add the rest of the raspberry mixture and swirl again. Chill the cake for at least 4 hours.
Whip 100 g cream until stiff, fill into a piping bag with a medium star-shaped spout. Carefully remove the cake from the ring and decorate with cream tuffs and the remaining raspberries.