John Myers
Ingredients for 1 servings:
- 4 eggs, separated
- 10 tbsp water, cold
- 250 g sugar
- 1 packet of vanilla sugar
- 250 g flour
- 1 packet of baking powder
- 3 cups of cream, 200 g each
- 3 packs of cream stiffener
- 2 packets of vanilla sugar
- 500 g quark
- 100 g sugar
- 2 packs of cream stiffener
- some lemon juice
- n. B. Powdered sugar for sprinkling
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes
For the sponge cake, beat the egg yolks, water, 250g sugar, and 1 sachet of vanilla sugar until fluffy. Then add the flour mixed with the baking powder and gently fold in. Beat the egg whites until stiff peaks and carefully fold in the beaten egg whites. Pour into a cake tin lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 40-45 minutes on the middle rack. For the cheesecake filling, beat the cream with 3 sachets of cream stiffener and 2 sachets of vanilla sugar in a bowl until stiff peaks form. In another bowl, mix the quark, 100g sugar, 2 sachets of cream stiffener, and lemon juice. Mix the cream mixture and quark mixture together. Cut the sponge cake horizontally once and spread the cheesecake mixture over the bottom layer. Place the top layer back on top. Sprinkle the cake with icing sugar and serve.
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