Gluten-free cheesecake

Ingredients for 1 servings:

• 6 eggs, size M
• 120 g powdered sugar
• 150 g flour mix, gluten-free
• ¾ pack of baking powder
• 1 packet of vanilla sugar
• 3 tbsp water
• 3 cups of cream, approx. 600 ml
• 750 g quark, 20%
• 100 g sugar
• 2 class can/n mandarin(s), approx. 350 g
• some tangerine juice
• 3 packets of vanilla sugar
• 2 packs of cream stiffener
• some powdered sugar, optional for decoration

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Separate the eggs. Beat the egg whites until stiff. Towards the end, stir in half of the powdered sugar. Beat the egg yolks with the remaining powdered sugar and the vanilla sugar until frothy. Then briefly stir in the 3 tablespoons of water. Sift the flour mixture with the baking powder onto the egg yolk mixture. Add the stiffly beaten egg whites. Carefully mix everything with a whisk and pour into a springform pan lined with baking paper. Bake in a preheated oven at 160°C (top/bottom heat) for approx. 25-30 minutes. The baking time may vary depending on the oven. In my oven, for example, the sponge cake only needs 25 minutes. It’s best to go with your oven’s instructions. Remove the finished sponge cake from the pan, peel off the baking paper, and let the base cool on a wire rack. For the custard, whip the cream with the cream stabilizer until stiff, gradually adding the vanilla sugar. Stir in the quark and sweeten with sugar. Drain the mandarins, reserving the juice. Squeeze a little of the mandarin orange juice into the cream and carefully stir in the drained mandarins. If desired, set a few mandarins aside to decorate the cake. Cut the cooled sponge cake in half horizontally. Then spread the entire quark cream mixture onto the bottom layer, put the lid on, and place the cake in the refrigerator for at least 4 hours. Optionally, decorate with powdered sugar and any remaining mandarins. The cake can be prepared the day or evening before. Tips: I really like using vanilla extract. In the cream, you can swap some of the vanilla sugar for the extract. Add the amount as desired. When making the sponge cake, I add the extract in addition to the vanilla sugar.