Pineapple cheesecake

Ingredients for 1 servings:

• 3 eggs
• some milk, if necessary
• 150 g flour
• 150 g sugar
• 1 pinch of baking powder
• 500 g low-fat curd cheese
• 50 g sugar
• 2 packets of vanilla sugar
• 600 ml cream
• 3 packs of cream stiffener
• 1 jar jam (blackcurrant jelly)
• 1 lemon(s)
• 600 g pineapple pieces
• n. B. strawberries, possibly
• 1 pack of cake glaze
• 250 ml water
• e.g. lemon balm

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

For the sponge cake, put the eggs and sugar in a bowl and beat until frothy. Mix the flour and baking powder into the egg mixture and mix. If you like, you can add a little more milk. Line a 26 cm springform pan with baking paper, pour in the batter, smooth it out and bake in a preheated oven at 180°C for approx. 25 minutes. Remove the finished cake from the oven, let it cool and then remove from the pan. Spread the base with blackcurrant jelly, place it on a cake plate and enclose it in a cake ring. For the cream, put the quark in a bowl with the sugar, vanilla sugar and lemon juice and beat until smooth. Whip 200 ml of cream with 2 sachets of cream stiffener until stiff and fold into the quark mixture. Spread the cream on the base and smooth it out with a palette knife. Distribute the pineapple pieces evenly over the cheese mixture. For a colorful accent, scatter a few strawberries around the outer edge. Next, prepare the glaze according to the package instructions and spread it over the cake. Refrigerate for about 1 hour. For the decoration, whip the remaining cream with the remaining cream stiffener until stiff peaks form and spread it over the edge of the cake with a spatula. Add a few lemon balm leaves to the sides for decoration. This cake is quick to make and will delight every guest, especially on warmer days.