Basil quark cake with fruit

Ingredients for 1 servings:

• 3 eggs
• 80 g sugar
• 60 g flour
• 20 g cornstarch
• 500 g low-fat curd cheese
• 150 g sugar
• 1 packet of vanilla sugar
• 500 g whipped cream
• 6 sheets of gelatin
• 6 stalks of basil
• 1 gr. can/n apricot(s)
• 4 sheets of gelatin
• 1 pack of chopped pistachios for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 50 minutes

For the base, beat the eggs for about 5 minutes until creamy and fluffy, then gradually add the sugar. Sift the flour and cornstarch and mix in using the whisks of a hand mixer. Line a 26cm springform pan with baking paper and pour in the sponge cake mixture. Bake in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) for about 10 minutes on the middle rack. Remove the base from the pan, turn it out onto a cake plate, and remove the baking paper. Then place a tall cake ring around the base and spread with a suitable fruit mousse or jam. Adjust the amount to your taste. Allow to cool. For the basil and quark mixture, puree 6 to 7 sprigs of basil with 1 tablespoon of quark or juice (if you prefer a coarser consistency, you can also chop everything very finely). Mix the low-fat quark with the sugar and vanilla sugar. Add the basil and mix everything well. Tip: If desired, feel free to add lemon or orange zest. Soak 6 leaves of gelatine in cold water. Dissolve in a saucepan over low heat according to the package instructions. Mix with 1 tablespoon of quark mixture and then stir in 2 more tablespoons. Stir the gelatine completely into the quark mixture using a hand mixer. Place the mixture in the refrigerator until it begins to set. Meanwhile, whip the cream until stiff peaks, then fold into the basil mixture and immediately spread over the now cooled base. Return to the refrigerator. Drain the apricots or peaches and puree them. Soak the remaining gelatine and dissolve again over medium heat. Stir in 1 tablespoon of fruit puree. Then add 2 more tablespoons and only then mix everything together. Spread the fruit puree over the now set basil filling and return to the refrigerator for about 2 hours. Finally, sprinkle chopped pistachios on the cake. Note: You can also puree 800g of strawberries, blueberries, mango, or 800g of thawed raspberries, blackberries, or currants and pass them through a sieve. If using frozen fruit, you can add 2 tablespoons of sugar. Canned fruit is already sweetened. You can also place the fruit on the base, around the edge, or on top of the cake and cover with glaze. I’ve made several things with it and I’m always amazed by the taste.