Charlottentorte (curd cream cake)

Ingredients for 1 servings:

• 3 eggs
• 2 tbsp water
• 100 g sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 2 tbsp strawberry jam
• 500 g quark
• 130 g sugar
• 2 egg yolks
• 1 tsp lemon peel, untreated, grated
• 5 tbsp water
• 5 tbsp lemon juice
• 250 g whipped cream
• 2 packs of gelatin powder (instant gelatin)
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 2 egg whites
• 1 pinch of salt
• 1 pack of cake glaze, red
• n. B. Water (according to package instructions)
• n. B. Sugar (according to package instructions)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Crack the eggs into warm water until frothy. Add the sugar and continue stirring until a creamy, thick mixture forms. Add the flour, cornstarch, and baking powder to the egg-sugar mixture and pour the batter into a prepared 26cm springform pan. Bake in a preheated oven at 200°C (top/bottom heat) for approx. 20-25 minutes (test with a skewer). Remove from the oven and let cool. Then turn out the base and spread a thin layer of jam on top. Mix the quark, egg yolks, lemon zest, and sugar in a bowl. Then, in a separate saucepan, stir together the gelatin, water, and lemon juice and let it sit for approx. 5 minutes. Heat the pan on the stovetop until the gelatin is liquid (do not let it boil!). Now stir 1-2 tablespoons of the quark mixture into the gelatin, then mix everything with the quark mixture. Whip the cream with cream stiffener and vanilla sugar until stiff and fold into the quark and gelatin mixture. Whip the egg whites with the salt until stiff and fold into the quark cream. Place a cake ring around the cake base, then spread the quark cream evenly over the base and smooth it out. Once the cream has set, prepare the glaze with water and sugar according to the package instructions. Spread it over the set quark cream with a spoon and let it set. I recommend using a tall cake ring, as a regular cake ring might not have enough room for the glaze.