Cheese and cream cake with meringue

Ingredients for 1 servings:

• 3 eggs
• 1 pinch of salt
• 75 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• 2 tsp, leveled baking powder
• 250 g jam, raspberry for spreading
• 10 sheets of gelatin
• 250 g cream or Cremefine for whipping
• 1 kg low-fat curd cheese
• 200 g sugar
• 1 packet of vanilla sugar
• 2 lemons, untreated (juice and grated peel)
• 4 tbsp almond flakes
• 100 g meringue(s), white
• 300 g cream, or Cremefine for whipping
• 1 packet of vanilla sugar
• Powdered sugar, for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes

the highlight on every coffee table

Line the bottom of a springform pan with baking paper. Preheat oven to 175°C. Separate the eggs. Beat the egg whites, 3 tablespoons of cold water, and salt until stiff, while gradually adding the sugar and vanilla sugar. Beat in the egg yolks, one at a time. Sift the flour and baking powder over the sponge cake and fold in. Spread into the pan. Bake for about 25 minutes. Strain the jam through a sieve. Cut the sponge cake in half horizontally once so that the bottom layer is slightly thicker. Place a cake ring around the bottom layer. Spread the jam on top. Soak the gelatin in cold water. Whisk the cream until stiff. Mix the quark, sugar, vanilla sugar, and lemon zest. Squeeze out the gelatin and dissolve over low heat. Stir 8 tablespoons (80 ml) of lemon juice into the quark mixture. Fold in the cream. Spread on the jam. Place the second layer on top and refrigerate for 6 hours. Roast the almonds without fat and let cool. Crumble the meringue. Whip the cream until stiff, adding the vanilla sugar. Spread it over the cake, then sprinkle with meringue and almonds. Chill. Dust with powdered sugar before serving.