Cheese and cream cake

Ingredients for 1 servings:

• 3 eggs
• 70 g sugar
• 1 packet of vanilla sugar
• 50 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 8 sheets of gelatin
• 250 ml milk
• 1 pinch of salt
• 200 g sugar
• 1 lemon(s), grated peel
• 4 egg yolks
• 500 g low-fat curd cheese
• 500 g whipped cream
• 2 tbsp powdered sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Separate the eggs. Beat the egg whites with 3 tablespoons of cold water until stiff, then drizzle in the sugar and vanilla sugar. Stir in the egg yolks. Mix the flour, cornstarch, and baking powder, sift them into the pan, and fold them in. Line the bottom of a springform pan with baking paper. Spread the sponge mixture evenly in the pan. Bake in a preheated oven at 175°C for 25-30 minutes. Let the sponge cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely. Soften the gelatine and whip the cream until stiff. Heat the milk with the sugar, a pinch of salt, lemon zest, and the egg yolks, stirring until stiff, but do not boil. Remove from the heat. Squeeze out the gelatine and dissolve it in the cream. Beat the quark until smooth and stir the egg mixture into the quark, then fold in the cream. Cut the sponge cake in half horizontally. Place a cake ring around the bottom layer, spread the filling over the sponge cake, and smooth it down. Place the top layer on top and press down lightly. Refrigerate the cake for at least 4 hours. Dust with powdered sugar before serving.