Light currant quark cake

Ingredients for 1 servings:

• 50 g butter or margarine, soft
• 50 g sugar
• 1 pinch of salt
• 2 egg yolks
• 4 tbsp milk
• 200 g flour
• 2 egg whites
• 1 dashes lemon juice
• 160 g sugar
• 2 tbsp cornstarch
• 200 g low-fat curd cheese
• 600 g cream cheese, low-fat
• 200 ml cream
• 2 tbsp lemon juice
• 300 g currants, red or white
• Butter, for the mold
• Breadcrumbs, for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

with low-fat shortcrust pastry and white or red currants

Butter a 26 cm baking dish and dust with breadcrumbs. Preheat oven to 180 degrees (top/bottom heat). Cream together the butter, sugar, and salt. Stir in the egg yolks and milk. Then add the flour and knead into a smooth dough. Pour the dough into the prepared dish and form a small raised edge. Prebake for 10 minutes. Sprinkle the base with a few breadcrumbs. Beat the egg whites with a squeeze of lemon juice. Then add 40 g of sugar and beat until stiff peaks form. Whip the cream until stiff peaks form. Whisk the sugar, cornstarch, low-fat quark, cream cheese, and lemon juice until creamy. Carefully fold in the egg whites and stiff peaks. Place the currants on the prebaked base and pour the quark mixture over them. Bake at 180 degrees for about 45-50 minutes. When the edges are lightly browned, the cake is ready. Turn off the oven and let the cake cool completely with the oven door slightly open. This prevents the surface from cracking.