Pineapple and quark dome cake

Ingredients for 1 servings:

• 2 eggs
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g flour
• 1 packet of baking powder
• 1 kg low-fat curd cheese
• 100 g chocolate shavings
• 500 ml cream
• 200 g sugar
• 2 packets of vanilla sugar
• 12 sheets of gelatin
• 1 lemon(s), juice
• 1 can pineapple chunks (435 g)
• 2 can/n pineapple slice(s) (820 g each)
• 1 can of mandarin oranges (310 g)
• 3 tbsp oil, neutral

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 25 minutes

very refreshing, ideal for summer

For the sponge cake, beat the eggs with the sugar, vanilla sugar, and salt until frothy. Then sift the flour and baking powder over the mixture and carefully fold in. Pour into a 26cm springform pan lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 25 minutes. Remove from the oven and let cool. For the quark mixture, whip the cream and set aside. When draining the fruit, reserve 125ml of the pineapple juice. Soak the gelatine according to the package instructions. Then mix the quark, sugar, and vanilla sugar well. Heat the pineapple juice and lemon juice. Stir in the soaked gelatine, let cool, and then stir into the quark mixture a spoonful at a time. Finally, fold in the whipped cream, chocolate shavings, and pineapple pieces. Brush a bowl with neutral oil. Line the bowl with pineapple slices, starting at the bottom in the middle. Then place the mandarin oranges in the center of the pineapple slices. Pour the quark mixture into the bowl. Then place the sponge cake on top and press it down firmly. Let it cool in the refrigerator, preferably overnight, and then turn it out onto a cake plate.