Quark-yogurt cake

Ingredients for 1 servings:

• 20 g hazelnuts
• 1 packet of vanilla sugar
• 80 g sugar
• 75 g flour
• 1 pinch of salt
• 4 eggs
• 250 g yogurt
• 250 g quark
• 250 g cream
• 150 g powdered sugar
• 6 sheets of gelatin
• 1 small can of peach(s)
• 2 packs of vanilla flavor
• 1 packet of vanilla sugar
• 1 pack of lemon zest

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 55 minutes

Separate the eggs and beat the egg yolks with sugar, salt, and vanilla sugar until creamy. Mix the flour and hazelnuts and add them. Beat the egg whites and fold them in. Pour the batter into a springform pan and bake for 20 to 25 minutes at 190°C. Soak the gelatin in cold water. Mix the quark, yogurt, vanilla sugar, powdered sugar, and grated lemon zest. Squeeze out the gelatin, mix it with the vanilla extract, and quickly stir it into the quark and yogurt mixture. Whip the cream, mix it with the sliced ​​fruit, and fold it into the quark and yogurt mixture. Using a cake ring, pour the quark and yogurt mixture onto the base, decorate as desired, and refrigerate overnight.