Quark cream lemon cake

Ingredients for 1 servings:

• 4 egg yolks
• 2 tbsp water, hot
• 125 g sugar
• 1 packet of vanilla sugar
• 75 g wheat flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 4 egg whites
• 250 g cream cheese
• 250 g low-fat curd cheese or 20% fat
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 organic lemon(s), zest and juice
• 1 pack of Gelatinefix
• 400 g whipped cream
• 150 g powdered sugar
• e.g. lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

wonderfully refreshing

For the cake base, whisk together the egg yolks, hot water, sugar, and vanilla sugar until stiff peaks form. Then mix the wheat flour, cornstarch, and baking powder and stir in. Then beat the 4 egg whites until stiff peaks form and fold in. Pour the mixture into a springform pan lined with baking paper and bake at 160°C with a fan oven for approx. 30-40 minutes. For the filling, whisk together the cream cheese, low-fat quark, sugar, vanilla sugar, salt, lemon zest, and lemon juice until stiff peaks form, then add the instant gelatine and mix quickly. Whip the cream until stiff peaks form and fold in. Once the cake base has cooled, cut it in half and place the bottom half on a cake plate using a cake ring. Now spread the filling, while it is still not set, over the cake base and place the top half on top of the filling. For the glaze, mix 125-150g of icing sugar with lemon juice until thick. Spread the glaze over the top of the cake.