Yogurt – Quark – Cake

Ingredients for 1 servings:

• 2 egg yolks
• 2 tbsp water, hot
• 1 g vanilla sugar
• 100 g sugar
• 2 egg whites
• 40 g flour
• 40 g starch flour
• 1 tsp, leveled baking powder
• 2 tsp cocoa powder
• 9 sheets of gelatin
• 500 g quark (low-fat quark)
• 300 g yogurt (3.5%)
• 115 g sugar
• 3 tbsp lemon juice
• 400 ml cream
• 300 g mixed fruits
• 1 pack of cake glaze, clear

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Whisk the egg yolks and hot water until frothy. Gradually add the vanilla sugar and 2/3 of the sugar. Continue beating until the mixture becomes thick and creamy. Whisk the egg whites until stiff peaks form, adding the remaining sugar as you go. Pour the egg whites onto the egg yolk mixture and sift the flour, cornstarch, and cocoa powder mixed with the baking powder over the mixture. Carefully fold everything in with a whisk until blended. Pour into a greased springform pan and bake at 200°C for approx. 15-20 minutes. Then let cool. Soak the gelatine. Mix the quark, yogurt, sugar, and lemon juice. Dissolve the gelatine and fold into the quark-yogurt mixture. Whisk the cream until stiff peaks form and fold into the cream. Place a cake ring around the sponge cake base and pour in the quark-yogurt mixture. Chill for approx. 5 hours. Wash the fruit, peel it, and chop it, or let it drain. Decorate the cake with fruit. Prepare the cake glaze according to the package instructions and pour it over the fruit. Refrigerate for another 1/2 to 1 hour, until the glaze is firm enough to slice. Only then remove the cake ring.