Jaffa Cake

Ingredients for 1 servings:

• 3 egg yolks
• 3 tbsp water, lukewarm
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 3 egg whites
• 50 g flour
• 50 g cornstarch
• ½ tsp baking powder
• 500 g low-fat quark or cream quark
• 125 g sugar
• 9 sheets of gelatin
• 1 lemon(s), juice
• 3 cups of cream
• 1 tsp cocoa powder
• 1 pack of cream stiffener
• 1 point biscuit(s), Jaffa-

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

Make a sponge cake from the ingredients as follows: Beat egg yolks, lukewarm water, powdered sugar, and vanilla sugar until fluffy. Mix the flour with the baking powder and cornstarch and sift over the egg mixture, carefully fold in, and finally fold in the stiffly beaten egg whites. Pour into a springform pan lined with baking paper and bake at 175°C for 20 minutes. Allow to cool. Place a cake ring around the cake. For the topping, mix the quark with sugar and lemon juice until smooth. Soak the gelatine, dissolve it, add 1 tablespoon of the quark mixture to the dissolved gelatine, mix, and then stir this mixture into the entire quark mixture to avoid lumps! Whip 2 cups of cream until stiff and fold in. Spread half of the mixture on the base and top with Jaffa biscuits. Pour the remaining mixture over the top and refrigerate overnight. Whip 1 cup of cream with the cocoa and the cream stiffener and spread it on the cake, garnish with the remaining Jaffa biscuits.