Ernie's refreshing quark meringue cake with plum jam

Ingredients for 1 servings:

• 125 g butter
• 4 m.-sized eggs
• 125 g sugar
• 1 pinch of salt
• 160 g flour
• ½ pack of baking powder
• 100 g powdered sugar
• possibly almond flakes
• 500 g quark
• 300 ml cream
• ½ point flavoring (lemon sugar)
• 100 g powdered sugar
• 1 pack of gelatin
• 1 packet of vanilla sugar
• ½ jar plum jam
• possibly flavoring (bitter almond flavor)
• possibly marzipan, in pieces

Instructions

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

the classic with a twist

Separate the eggs. Mix the butter and sugar. Gradually stir in the egg yolks. Combine the flour and baking powder and stir into the batter. Beat the egg whites until stiff (with a pinch of salt if desired), then briefly stir in the powdered sugar. Spread the batter onto two springform pan bases (26 cm) and pour the egg white mixture (meringue mixture) on top. Sprinkle with flaked almonds, if desired. Bake at 180°C for approx. 30 minutes (bake one after the other using conventional heating; if using fan-assisted heating, the bases can be baked together). For the filling, mix the quark with the sugar, vanilla sugar, and lemon sugar. Dissolve the gelatin in water and let it swell for 10 minutes. Then dissolve it over low heat and fold it into the quark mixture. When the quark mixture begins to set, fold in the stiffly whipped cream. Place a cake ring around the first layer and spread the plum jam onto the cooled layer. Then pour the quark mixture onto the layer. Place the second layer on top of the quark mixture. You may want to cut it into pieces beforehand to make it easier to slice. Refrigerate the cake for about 3 hours. There’s also a wintery variation: simply replace the lemon sugar with bitter almond flavoring and fold in some small pieces of marzipan, if desired.