2 – colored cheesecake

Ingredients for 1 servings:

• 175 g flour
• 3 tsp baking powder
• 175 g margarine
• 175 g sugar
• 1 packet of vanilla sugar
• 3 eggs (size M)
• 2 tbsp orange juice or water
• 8 sheets of gelatin
• 750 g quark (low-fat quark)
• some lemon(s) – zest, grated
• 75 g sugar
• 1 packet of vanilla sugar
• 1 can apricot(s) (240 g)
• 250 g raspberries
• 2 cups of cream

Instructions

Working time approx. 55 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 55 minutes

Mix ingredients into a batter. Pour into the 26 cm diameter dish and smooth the surface. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 30 minutes. Allow to cool in the dish, then remove and cut in half horizontally twice. Soak and dissolve the gelatine. Mix the quark, lemon zest, sugar, and vanilla sugar until smooth. Adjust the dissolved gelatine and stir in. Drain the apricots and puree them. Wash the raspberries and puree them as well. Whip the cream until stiff. Divide the quark mixture in half and stir a fruit purée into each half. Fold the whipped cream into the fruit quark. Place the dish around the bottom layer and pour in one of the two quark varieties, smoothing it down. Place the middle layer on top. Pour in the remaining quark cream and smooth it down. Place the top layer on top and chill. Dust with powdered sugar (use a decorative stencil if desired) just before serving. If the raspberry seeds are removed, please use 300 g of raspberries.