Cheesecake

Ingredients for 1 servings:

• 4 eggs
• 1 packet of vanilla sugar
• 9 tbsp, powdered sugar, approx. 150 g
• 9 tbsp oil, approx. 80 – 100 ml
• 9 tbsp flour, approx. 150 g
• 1 packet of baking powder
• 1 dashes lemon(s)
• 500 g low-fat quark or cream quark, as desired
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 2 packs of cream, approx. 400 – 500 ml
• 2 packs of cream stiffener
• 1 can of mandarin orange(s), small
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours

from a 26cm springform pan

For the cake batter, beat the eggs with the sugar and vanilla sugar until frothy. Stir in the oil. Mix the flour with the baking powder and stir in. Pour the batter into a 26 cm springform pan lined with baking paper. Bake the base for approx. 20-30 minutes at approx. 180°C (top/bottom heat). Allow the base to cool and then cut it in half crosswise. To fill it, place a cake ring around the bottom layer. For the cheesecake, mix the quark with the sugar. Whip the cream using a sachet of cream stiffener until stiff. Combine the quark and cream and mix lightly with another sachet of cream stiffener. Drain the mandarins and spread them on the cut bottom layer of cake. Spread the cheesecake evenly over the mandarins. Place the top layer on top of the cream and dust with icing sugar. Place the cake in the fridge for a few hours so that the cheesecake sets nicely. Tip: You can easily prepare this cake the day before.