After Eight – cheese cream cake

Ingredients for 1 servings:

• 4 eggs
• 160 g sugar
• 65 g flour
• 65 g cornstarch
• 30 g cocoa
• 1 tsp baking powder
• 1 pack of After Eight sweets
• 1 cup whipped cream
• 3 tsp sugar
• 500 g low-fat curd cheese
• possibly grease for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Tastes wonderfully chocolatey and fresh at the same time. Also suitable for baking beginners.

Set aside the number of After Eight bars you want for decoration the day before. One row of bars is enough for me. Heat the cream with the majority of the After Eight and then refrigerate overnight. For the sponge cake, separate the eggs and beat the egg whites with 3 tablespoons of cold water until stiff peaks. Stir in the sugar. Carefully fold in the egg yolks. Add the flour, cornstarch, baking powder, and sifted cocoa powder to the mixture and fold in. Pour the batter into a springform pan that has only been greased on the bottom or lined with baking paper. Place in a cold oven and bake for approx. 40 minutes at 160°C. Remove the springform pan rim immediately and let the cake cool. For further use, cut in half, place the bottom layer on a cake plate and enclose it with a cake ring. Beat the After Eight cream until stiff peaks, adding up to 3 teaspoons of sugar if desired, and fold in the low-fat quark. Spread the cream cheese mixture onto the bottom sponge layer and cover with the top sponge layer, pressing down lightly. Dust with cocoa powder and decorate with the remaining halved After Eight bars. Alternatively, spread some of the filling on the top layer and garnish with After Eight. Let it chill thoroughly for several hours.