Cream cheese cake

Ingredients for 1 servings:

• 4 eggs
• 130 g sugar
• 1 tbsp vanilla sugar
• 100 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 4 egg yolks
• 200 g sugar
• 1 lemon peel flavoring (Citroback)
• 250 ml milk
• 7 sheets of gelatin
• 500 g low-fat curd cheese
• 500 g cream
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 8 hours 55 minutes

Line the bottom of a 28 cm springform pan with baking paper (clamp it). Preheat the oven to 180°C fan/gas mark 3. Beat the eggs and sugar for about 8-10 minutes until foamy (don’t stop too soon). Mix the flour with the cornstarch and baking powder, sift it over the egg mixture and carefully fold it in. Pour the batter into the pan and bake for about 20-25 minutes. Let it cool completely, then divide it lengthwise. For the filling, soak the gelatin in cold water. Place the egg yolks, Citroback, sugar and milk in a saucepan. Mix thoroughly and heat over medium heat, stirring constantly, until the mixture thickens. Then stir in the squeezed gelatin until dissolved. Then pour the mixture through a sieve to remove any gelatin lumps. Let it cool slightly and add it to the quark in a large bowl. Stir until the mixture forms a thickened mixture. Finally, fold in the whipped cream. Place the bottom sponge cake layer in a cake ring. Pour the cream and quark mixture on top. Place the second half of the base layer on top. Refrigerate overnight to allow the cream mixture to set. Makes 12 slices.