Buttermilk cream cake

Ingredients for 1 servings:

• 5 eggs
• 125 g sugar
• 125 g flour
• 1 tsp baking powder
• 250 g quark
• 500 ml buttermilk
• 250 g sugar
• 3 packs of instant gelatin, cold-soluble
• 5 cups of whipped cream, makes 1 liter
• 2 lemons, juice
• 1 packet of vanilla sugar
• 400 ml orange juice or multivitamin juice
• 2 packs of dessert powder (Aranca), lemon or peach-passion fruit
• 1 cup of natural yogurt

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 50 minutes

for a springform pan or a baking tray with a frame for placing on top of approx. 40 x 30 cm

For the dough, mix eggs, sugar, flour, and baking powder into a dough. Pour into a springform pan lined with baking paper or a baking tray with a square frame measuring 40 x 30 cm and spread evenly. Bake in a preheated oven at approximately 175°C (top/bottom heat) for 15-20 minutes. After baking, let the dough cool, remove from the baking paper, and place on a cake stand. The metal edge must remain on the cake base for the filling and icing. For the filling, whip the cream until stiff. Then, in a separate bowl, mix the quark, buttermilk, sugar, vanilla sugar, and the juice of two lemons. Then stir in the instant gelatin. When the mixture begins to set, carefully fold in the stiffly whipped cream. Then pour the entire buttermilk, quark, and cream mixture onto the cake base, spread evenly, and refrigerate for 4-5 hours to set. For the icing, mix the orange or multivitamin juice, depending on your taste, with the aranca yogurt dessert powder until frothy and then stir in the natural yogurt. Spread the icing evenly over the solidified mixture and chill for another 1-2 hours. Finally, you can decorate the individual pieces with chocolate curls or flakes, as you wish. I personally always prefer the square version with a cake saver, as I don’t cut up my baking tray when cutting it, and in most cases you can’t get the baking tray into the fridge. Of course, you can also use a springform pan, but you should probably halve the amount of ingredients. I’ve never tried it myself, though. As an alternative to instant gelatine in powder form, you can also use 12 sheets of white gelatine. Instant gelatine is much easier to work with.