Cheese and cream cake

Ingredients for 1 servings:

• 1 sponge cake (Viennese base)
• 10 sheets of gelatin
• Water, cold for soaking
• 250 ml milk
• 200 g sugar
• 4 egg yolks
• 1 lemon(s), untreated, zest
• 500 g low-fat curd cheese
• 400 ml whipped cream
• 1 small can of pineapple
• 1 small can/mandarin orange(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

light, fruity variant

For the filling, soak the gelatin in cold water. Mix the sugar, egg yolks, milk, and grated lemon zest together thoroughly, and bring to a boil, stirring constantly. Squeeze out the gelatin and stir it into the hot milk mixture. Chill for 1-1.5 hours, stirring occasionally. Drain the fruit. Set aside a few mandarins and pineapple pieces. Mix the quark with 2 tablespoons of lemon juice. Whip the cream until stiff. When the milk begins to thicken, stir in the quark and cream. Finally, fold in the fruit. Place a 26 cm cake border around the sponge cake, pour in the quark mixture. Smooth the filling. Chill for at least 8 hours. Remove the cake ring from the cake and decorate the cake with pineapple and mandarins, optionally with whipped cream. The cake should be kept in the refrigerator. Depending on the season, various fresh berries (raspberries, blueberries, etc.) or other canned fruit (apricots, pears) can be used instead of the pineapple and tangerines. If you’d like, you can also bake the base yourself. I recommend Käferblau’s sponge cake from the database. However, you only need 1/3 of the specified quantities. The baking time will also be reduced accordingly.