Sour cream and yogurt cake with rhubarb topping

Ingredients for 1 servings:

• 150 g flour
• ½ tsp baking powder
• 75 g sugar, 1 pkt, vanilla sugar
• 1 egg(s)
• 50 g margarine/butter
• 800 g sour cream
• 200 g natural yogurt
• 150 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 2 packs of pudding powder, vanilla
• 1 pinch of salt
• 500 g rhubarb (cut into pieces)
• 100 g sugar
• 250 ml apple and blackcurrant spritzer
• 1 pack of cake glaze, clear

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

..worth a sin and something different to the normal cheesecake

Preheat the oven to 175°C! For the dough, mix the flour with the baking powder. Add the sugar, vanilla sugar, egg, and margarine/butter. Knead the ingredients into a smooth dough and refrigerate for about 30 minutes. For the filling, mix the sour cream, yogurt, sugar, vanilla sugar, 5 egg yolks, and pudding powder. Beat the egg whites with a pinch of salt until stiff and fold into the sour cream mixture. Line a greased 26cm springform pan with the dough, creating a 3cm-high rim. Pour in the sour cream mixture and bake in the preheated oven for 1 hour. After about 15 minutes of baking, cut into the sour cream mixture all around 1cm from the edge using a sharp knife. After baking, let the cake stand in the switched-off oven for 10 minutes, then remove it from the oven, loosen it from the sides, and let it cool on the springform pan base for 1 hour on a wire rack. Then remove from the oven and allow to cool completely. For the topping, clean and peel the rhubarb, then cut into small pieces about 1 cm each. Sauté the pieces in a saucepan with the sugar until soft. Drain in a sieve. Mix the cake glaze powder with 250ml of apple and blackcurrant spritzer, bring to a boil, stir in the rhubarb, and spread it on the cake using a tablespoon. Allow to cool and garnish with cream, if desired. Tips: Instead of the apple and blackcurrant spritzer, you can also use blackcurrant juice, cherry juice, or apple juice alone. If you don’t like all three options, use 250ml water instead of the juice, but then mix the cake glaze with 2 tablespoons of sugar.