Rhubarb cheese cream cake

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of salt
• 1 egg(s)
• 220 g sugar
• 75 g nuts (pecans), ground
• 2 packets of vanilla sugar
• 125 g butter
• 1 tsp, leveled baking powder
• 375 g rhubarb
• 150 ml apple juice
• 4 tbsp lemon juice
• 2 tbsp lime juice
• 95 g brown sugar
• 500 g low-fat curd cheese
• 250 g quark (20%)
• 300 g natural yogurt (full milk yogurt)
• 500 g whipped cream
• 15 sheets of gelatin
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

For the base, knead flour, salt, egg, 1 sachet of vanilla sugar, and 100g of sugar with the nuts, butter, and baking powder into a dough. Roll out the dough and place it in a greased and floured 28cm springform pan. Prick it several times with a fork. Bake in a preheated oven at 200°C for 15 minutes. Trim the rhubarb and cut it into small pieces. Bring the rhubarb, apple juice, brown sugar, 1 tablespoon of lemon juice, and 2 tablespoons of lime juice to a boil in a saucepan, cover, and simmer over medium heat. The mixture should make about 500ml. Let it cool completely. Remove the base from the oven and let it cool for 10 minutes. Then remove it from the springform pan and let the base cool completely. Place a cake ring around the base. Soak 6 to 9 sheets of gelatin separately in cold water. Mix the quark with the vanilla sugar, the remaining lemon juice, yogurt, and 120g of sugar until smooth. Whip 250g of cream until stiff and set aside. Squeeze out the gelatine and melt each separately in a saucepan. Stir the 6 gelatine leaves drop by drop into the rhubarb, and the 9 gelatine leaves drop by drop into the quark. Fold the cream into the quark mixture and spread half of the setting quark mixture over the cake base. Spread the rhubarb mixture on top. Pour the remaining quark on top and smooth it down. Chill the cake for at least 4 hours. Before serving, whip the remaining cream until stiff and decorate the cake.