Cheese and cream cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 100 g sugar
• 50 g flour
• 50 g cornstarch
• 12 g pudding powder (vanilla)
• 1 tsp baking powder
• 500 g quark (low-fat quark)
• 500 g cream
• 150 g sugar
• 1 packet of vanilla sugar
• 12 sheets of white gelatin
• ⅛ liter white wine (e.g. Riesling)
• 300 g pureed fruit (e.g. strawberries, raspberries, blueberries, etc.)
• Powdered sugar for dusting

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with fruit of your choice, as my mother made it

For the sponge cake, separate the eggs. Beat the egg whites until stiff peaks form, gradually adding the sugar and stirring until glossy. Add the egg yolks and gently mix in. Mix the flour with the cornstarch, pudding powder, and baking powder and sift over the cake. Carefully fold everything in. Pour the sponge cake mixture into a 26 cm springform pan, lined with baking paper. Bake in a preheated oven at 200°C (top/bottom heat: 175°C) for about 15-20 minutes (note: depending on your oven, it may take a few minutes longer). Allow the sponge cake to cool completely, then divide into two layers. Tip: If you have time, it’s best to bake the sponge cake the day before. It’s easier to divide the next day and won’t crumble as much. However, you can also make it the same day. To prepare the quark mixture, soak the gelatine according to the package instructions. Whip the cream until stiff peaks form and refrigerate. Mix the quark with the sugar and vanilla sugar, then stir in the pureed fruit. Heat the white wine and dissolve the soaked gelatin in it. Let the wine-gelatin mixture cool slightly, then mix with about 1-2 tablespoons of the quark mixture (to adjust the temperature). Then slowly stir everything back into the quark mixture. Fold in the stiffly whipped cream. If necessary, let everything cool a little longer until it sets well, because if it’s still too runny, it will run out of the tin. Place the first sponge cake layer on a cake plate and place a cake ring around it. Pour in the quark mixture. Place the second layer on top and let it set, ideally overnight. Before serving, remove the cake ring and dust with powdered sugar (or decorate as desired). Tip: You can also use canned mandarins for the filling. However, these are then folded into the quark mixture at the end.