Autumnal orange cream chocolate cake

Ingredients for 1 servings:

• 5 eggs
• 200 g sugar
• 150 g flour
• 50 g cocoa powder
• 50 g cornstarch
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 500 ml milk
• 50 g cornstarch
• 30 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 1 lemon(s), organic
• 2 eggs
• 250 g quark
• 1 orange(s), juice
• 1 tsp cinnamon powder, optional
• Orange(s)
• Chocolate shavings

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 25 minutes

delicious, simple and without butter, for 10 pieces

For a 26cm springform pan, makes 10 slices. Preheat oven to 160°C. Line the springform pan with baking paper. Dough: Beat sugar, eggs, and vanilla sugar until fluffy. Sift together the flour, cornstarch, cocoa powder, and baking powder, then stir into the egg mixture. Pour the batter into the springform pan and bake for 30-45 minutes. Let the cake base cool. Quark Cream: Separate the eggs. Grate 2/3 of the lemon zest. Mix the cornstarch with 100ml of the milk in a tall container until there are no lumps. Bring the rest of the milk to a boil in a saucepan with the vanilla sugar, sugar, grated lemon zest, and a pinch of salt. Stir constantly to prevent sticking. After about 3 minutes, add the cornstarch and bring to a boil once. Take 2 tablespoons of the mixture and mix well with the egg yolk, then stir into the remaining mixture. Beat the egg whites until stiff and fold into the warm mixture. Squeeze the orange and 1/2 lemon. Combine the quark with the orange juice and then carefully mix with the vanilla pudding. Stir in the lemon juice. (Add 1 teaspoon of cinnamon, if desired.) Refrigerate the quark cream for about 4-5 hours until the quark has a good consistency. Then spread it evenly over the cake base. Decoration: Decorate the cake with orange slices, chocolate shavings, etc., as desired.