Cream cheese cake

Ingredients for 1 servings:

• 110 g flour
• 40 g sugar
• 1 tsp vanilla sugar
• 1 pinch of salt
• ½ egg(s) (break 1 egg, whisk and remove half)
• 40 g butter
• 1 tbsp jam (varietal to taste)
• 3 egg yolks
• 2 tbsp water
• 1 tbsp rum
• 50 g sugar
• 1 packet of vanilla sugar
• 3 egg whites
• 25 g sugar
• 75 g flour
• ½ tsp baking powder
• 1 pack of Sahnefest
• 400 g quark
• 150 g sugar
• 1 lemon(s), juice, zest if desired
• 400 ml cream
• 2 packets of vanilla sugar
• 6 sheets of gelatin
• 2 cans of mandarin oranges (or peaches)
• 200 ml cream
• 1 packet of vanilla sugar
• 1 pack of Sahnefest
• 9 Physalis
• Chocolate decoration (zebra rolls)
• Mandarin(s)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 7 hours 55 minutes

Caribbean cake

For the shortcrust pastry base, knead all ingredients except the jam into a shortcrust pastry dough. Chill in the refrigerator for about 30 minutes. Roll out the dough. Line the bottom of a baking pan with baking paper, place the rolled-out dough on it, and trim around the edges. Bake at 180°C for 10 minutes. For the sponge cake base, mix egg yolk with water. Stir in 50g of sugar with the vanilla sugar. Whisk the egg whites and sprinkle in 25g of sugar. Pour over the mixed mixture. Sift the flour with baking powder over the top and fold in. Line the same baking pan as for the shortcrust pastry base with baking paper and seal the edges. Pour the dough into the pan and bake in the preheated oven at 175°C for about 15 minutes (do the skewer test). Let it cool completely; it must be completely cool before adding the cream. Place the shortcrust pastry base on a cake plate. Spread with the jam. Place the cold sponge cake directly on top. Dust the sponge base with a packet of cream stabilizer to prevent it from getting soggy. Now place a cake ring around it. For the cream, soften the gelatine and dissolve it in 1/8 liter of hot water. Stir in the sugar, the juice of one lemon, and the zest, if desired. Also stir in the quark. Whip the cream with vanilla sugar until stiff and fold in. Mix in the fruit and pour the quark mixture onto the sponge base. Leave to cool in the refrigerator, ideally overnight. To decorate, whip the cream with vanilla sugar and cream stabilizer until stiff. Cover the cake with the cream and decorate with polka dots. Press zebra rolls along the edge. Decorate with physalis and mandarin oranges.