Passion fruit cheese cream cake

Ingredients for 1 servings:

• 150 g sugar
• 3 eggs, size L
• 150 g flour
• 2 tsp baking powder
• Fat for the mold
• 2 packs of gelatin powder
• 12 tbsp water, cold
• 500 g cream, cold
• 750 g low-fat curd cheese
• 200 g cream cheese
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g passion fruit juice, hot
• 150 g passion fruit juice, cold
• 250 g passion fruit juice
• 10 g sugar
• 1 pack of cake glaze, clear

Instructions

Working time approx. 2 hours; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 20 minutes

from a 26 cm springform pan, approx. 12 pieces

Preheat the oven to 180°C (top/bottom heat). For the sponge cake, beat the eggs and sugar until frothy. Fold in the flour and baking powder. Pour the mixture into a greased 26 cm springform pan. Bake for approx. 15-20 minutes on the middle rack of a hot oven. Do the skewer test and let the base cool completely. For the cream, mix the gelatine with the water in a saucepan and let it sit for 10 minutes. Whip the cream until stiff peaks form. Mix the quark, cream cheese, sugar, and vanilla sugar until creamy. Dissolve the swollen gelatine in the hot passion fruit juice, then stir in the cold juice. Add the juice to the cream and mix everything well. Fold in the cream. Cut the cooled base in half horizontally. Place one half on a cake plate and enclose it in a tall cake ring. Spread half of the cream on top, then place the other half of the base on top and spread the remaining cream on top. Let the cake set in the refrigerator for several hours, preferably overnight. For the glaze, bring the passion fruit juice, sugar, and cake glaze to a boil in a saucepan. Carefully spread the glaze over the cake and refrigerate for at least another 1-2 hours.