Apricot ACE cake

Ingredients for 1 servings:

• 150 g spelt flour type 1050
• 100 g sugar
• 3 eggs
• 1 pkt. vanilla sugar, real
• some baking powder
• 250 g quark
• 1 can apricot(s) (drain juice and reserve 4 for decoration)
• 150 ml apricot juice from the can
• 150 ml multivitamin juice (ACE juice)
• 12 sheets of gelatin
• 5 tbsp sugar
• 200 ml cream
• 2 tbsp vanilla sugar
• 150 ml apricot juice from the can
• 150 ml multivitamin juice (ACE juice)
• 1 tbsp sugar
• 5 sheets of gelatin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

For the sponge cake, beat the egg whites until stiff peaks form. Then, in a separate bowl, beat the egg yolks until very foamy, then add the sugar and vanilla sugar. Sift the flour, possibly with baking powder, and lightly fold it in along with the egg whites. Transfer to a springform pan and bake at 160°C for 7-10 minutes. Mix the quark with the two juices and the sugar. Soak the gelatine in a little cold water. Beat the cream with the sugar until stiff peaks form. Squeeze out the gelatine and dissolve it in a double boiler or in the microwave. Adjust the temperature by adding 1 tablespoon of the cream. Stir this into the quark and juice mixture, let it set slightly, and then fold in the cream. Place the sponge cake on a plate. Place the cake ring over the cake and pour in the cream. Allow to set. For the icing, soak the gelatine in the water, then squeeze out the gelatine and dissolve it in a double boiler or in the microwave. Adjust the temperature by adding 1 tablespoon of the juice. Mix this with the remaining juice and carefully pour the icing onto the cake. Let it set for at least 4 hours. If desired, decorate with whipped cream and chocolate chips or chocolate decorations.