Brisane's colorful cream cheese cake

Ingredients for 1 servings:

• 2 eggs
• 100 g sugar
• 70 g flour
• ½ pack of pudding powder, vanilla
• ½ tsp baking powder
• 300 ml milk
• ½ pack of pudding powder, chocolate
• 50 g sugar
• 75 g dark chocolate
• 1 pack of gelatin
• 250 g low-fat curd cheese
• 65 g cream cheese
• 200 g whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 300 ml milk
• 50 g desiccated coconut, coconut flakes or more
• 20 g cornstarch
• 50 g sugar
• 1 pack of gelatin
• 250 g low-fat curd cheese
• 65 g cream cheese
• 1 packet of vanilla sugar
• 200 g whipped cream
• 1 pack of cream stiffener
• 300 ml milk
• 80 g poppy seeds, ground
• 20 g cornstarch
• 50 g sugar
• 1 pack of gelatin
• 250 g low-fat curd cheese
• 65 g cream cheese
• 1 packet of vanilla sugar
• 200 g whipped cream
• 1 pack of cream stiffener

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

Chocolate – coconut – poppy seed – cream cheese cake

Separate the eggs. Beat the egg whites with 2 tablespoons of warm water until stiff peaks form, gradually adding 100g of sugar. Beat the egg yolks until frothy. Pour the egg whites onto the egg yolk mixture. Sift the flour, vanilla pudding powder, and baking powder over the egg white and egg yolk mixture and fold in loosely. Pour the sponge cake into a 28-30cm diameter springform pan lined with baking paper. Bake in a preheated oven at 175°C for 15-20 minutes. Let the sponge cake cool on a wire rack. Chocolate filling: Bring the milk to a boil and make a pudding from the milk, pudding powder, and sugar. Stir the softened gelatin and chocolate into the still-hot pudding and chill, but do not allow to set. Whip the cream with the vanilla sugar and cream stiffener until stiff peaks form. When the pudding is cold, stir the quark and cream cheese into the pudding, then carefully fold in the whipped cream with vanilla sugar. Spread the chocolate filling over the sponge cake and chill. Meanwhile, prepare the next filling. Coconut filling: Bring the milk to a boil and make a pudding from the milk, cornstarch, desiccated coconut, and sugar. Stir the softened gelatine into the still-hot pudding and chill, but do not allow it to set. Whip the cream with the vanilla sugar and cream stabilizer until stiff. When the pudding is cold, stir the quark and cream cheese into the pudding, then carefully fold in the cream whipped with vanilla sugar. Spread the coconut filling over the chocolate filling and chill. Meanwhile, prepare the next filling. Poppy seed filling: Bring the milk to a boil and make a pudding from the milk, cornstarch, poppy seeds, and sugar. Stir the softened gelatine into the still-hot pudding and chill, but do not allow it to set. Whip the cream with the vanilla sugar and cream stabilizer until stiff. When the pudding is cold, stir the quark and cream cheese into the pudding, then carefully fold in the cream whipped with vanilla sugar. Spread the poppy seed filling over the coconut filling and chill the cake for about 2 hours. I used the sugar very sparingly; if you like it sweeter, add 1-2 tablespoons of sugar to the fillings.