Cheese and cream cake

Ingredients for 1 servings:

• 4 eggs, separated
• 200 g sugar and 1/2 tbsp extra
• 8 tbsp water
• 200 g flour
• 1 packet of baking powder
• 500 g low-fat curd cheese
• 500 ml cream
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 10 tsp cream stiffener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the egg yolks with 200g of sugar. Gradually add 4 tablespoons of water. Beat the egg whites until stiff peaks form. Stir in 1/2 tablespoon of sugar and 4 tablespoons of water. Add the flour and baking powder to the egg yolk and sugar mixture and mix. Then carefully fold in the egg whites. Pour the batter into a greased 26cm springform pan and bake at 200°C for 30-35 minutes. The base must be completely cooled before further processing. Therefore, it is recommended to bake it the day before. Mix the low-fat quark with the sugar and vanilla sugar. Whip the cream with 4 teaspoons of cream stiffener until stiff peaks form. Then add the cream to the quark and mix everything with another 6 teaspoons of cream stiffener. Cut the cooled base in half. Place the bottom half into the cleaned springform pan rim, spread with half of the filling, and place the lid on top. Remove the springform pan rim and spread the remaining filling around the rim and on the lid. Smooth it out with a knife. We recommend refrigerating the cake for at least 2 hours to allow the cheesecake to set. Decorations should only be added shortly before serving, as they could otherwise run over the cream. If you like your cake with fruit, you can first spread prepared fruit on the base, then add the filling and continue as described. You can then decorate the top with more fruit. I’ve tried bananas, tangerines, peaches, fresh strawberries and dark grapes. I’ve also put a marzipan topper on a birthday cake. To do this, roll out 400g of raw marzipan (kneaded with a little powdered sugar to taste) and place it on top. Since the cake itself isn’t that sweet, it tasted really good.