Cream cheese cake with peaches or apricots

Ingredients for 1 servings:

• 4 eggs
• 160 g sugar
• 80 g flour
• 80 g cornstarch
• 1 tsp baking powder
• 500 g peaches or apricots (fresh or from a can)
• 500 g low-fat curd cheese
• 1 cup whipped cream (2 cups if the cake is to be covered with cream)
• 2 bags of agar-agar (can of course be replaced with gelatin)
• 3 tbsp vanilla sugar
• possibly powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

Summery, fruity, and light and airy. Perfect for baking beginners.

Separate the eggs. Beat the egg whites with 3 tablespoons of cold water until stiff peaks form, gradually adding the sugar. Briefly fold in the egg yolks on the lowest setting. Mix together the flour, cornstarch, and baking powder, sift it into the egg mixture, and gently fold it in. Pour the batter into a 26 cm springform pan lined with greased baking paper only on the bottom. Place in a cold oven, set to 160°C, and bake for about 40 minutes. Many modern ovens have a special sponge program that prevents the sponge from becoming too dry. Cut the cooled sponge cake in half crosswise. Place the bottom half in a cake ring. Puree the peaches or apricots, place in a small saucepan, add the agar-agar, and cook for 2 minutes. Let the mixture cool, then mix with the sugar and quark. Whip the cream until stiff peaks form, fold it into the quark, and pour the mixture onto the sponge cake. Test beforehand to see if the desired sweetness is reached and add more if necessary. Place the top layer on top and press down lightly. Refrigerate the cake for about 4 hours. Decorate as desired before serving (dust with powdered sugar or top with additional whipped cream, etc.).