Cheese and cream cake

Ingredients for 1 servings:

• 4 eggs, weigh
• Butter, weight of eggs
• Sugar, weight of eggs
• Flour, weight of eggs
• 2 tsp baking powder
• 2 tbsp water
• 500 g quark, low-fat
• 2 egg yolks
• 1 pinch of salt
• 150 g sugar
• 1 lemon(s), juice
• 450 g cream, whipped
• 12 sheets of gelatin
• some powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Beat the eggs and sugar until fluffy, then add the butter, flour, baking powder, and water. Bake the dough in a springform pan at 180°C for approx. 40-45 minutes (check with a wooden skewer). When the base has cooled, cut it in half crosswise. Set the top half aside. Filling: Mix 1 tablespoon of whipped cream with the egg yolk, add the salt, sugar, and finally the lemon juice, and mix everything together. Add the gelatin to the cold water; let it become wobbly, drain the water, place it on the stove, and heat until warm (do not boil!). Stir the mixture into the quark. Finally, stir in the cream. Spread it on the bottom layer and cover with the top layer. Chill for 1.5 hours. Sprinkle with powdered sugar before serving.