Layered dessert with curd cake and chocolate eggnog cream

Ingredients for 6 servings:

• 1 kg low-fat curd cheese
• 150g Stevia
• 2 packets of vanilla sugar
• 6 eggs
• 200 g dark chocolate
• 200 ml cream
• 5 tbsp eggnog

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

Quark cake: Place the quark in a sieve and drain well. Separate the eggs and beat the egg whites with a little stevia until stiff peaks form. In another bowl, whisk the egg yolks, vanilla sugar, remaining stevia, and a pinch of salt until creamy. This may take a few minutes. The stevia should dissolve and no grains should remain. Now stir the quark into the egg yolk mixture and carefully fold in the beaten egg whites. Line a baking sheet with parchment paper and place a baking pan (baking frame) on top. Pour the batter into the pan. I simply used a cake pan and left out the crust. Bake at 180°C (350°F) top/bottom heat for about 1 hour. If the quark cake is getting too dark, cover with parchment paper and do the toothpick test. Let it cool in the oven for a few more minutes. Remove from the oven, let it cool slightly, and then cut into pieces. Let the pieces cool completely on a wire rack. Cream: Heat 2 tablespoons of egg liqueur and melt the chopped chocolate in it. If necessary, add a little more cream for a creamier consistency. Stir in the remaining eggnog and let the chocolate cool slightly. In the meantime, whip the cream until stiff peaks form and stir the chocolate eggnog cream into the cream. Sweeten to taste, if desired. Refrigerate the cream for at least 1 hour. Break the curd cake into pieces and place them in a glass or bowl, then add a layer of cream. Add another layer of curd cake until the glass/bowl is full. Refrigerate everything for another 30 minutes.