Cheese cream cake with stracciatella sponge cake

Ingredients for 1 servings:

• 4 eggs
• 250 g sugar for the sponge cake
• 200 ml milk
• 200 ml oil
• 100 g chocolate shavings
• 300 g flour
• 1 packet of baking powder
• 250 g cream cheese
• 500 g low-fat curd cheese
• 400 g whipped cream
• 150 g sugar for the filling
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 packs of gelatin powder
• 1 lemon(s)
• 1 can peach(s)
• n. B. Chocolate shavings for decoration
• Fat for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 45 minutes; Total time approx. 7 hours 45 minutes

Preheat the oven to 200°C fan/convection oven. Grease the baking tin and sprinkle with breadcrumbs. Briefly beat the eggs in a mixing bowl, then gradually stir in the sugar. Stir for at least 2-3 minutes until the mixture is creamy. Add the milk and oil while stirring. Mix the flour, chocolate shavings, and baking powder and quickly stir into the mixture. Pour the finished mixture into the prepared baking tin and bake on the bottom rack at 180°C fan/convection oven for 40-45 minutes. Then let the sponge cool. Halve the sponge, place one half on a cake plate, and tightly enclose it with a cake ring. For the topping, drain the peaches and cut into pieces or cubes. Whip the cream with a pinch of salt until stiff peaks form. Grate the lemon zest and squeeze out the juice if necessary (this can be stirred into the quark mixture later). Alternatively, you can use 1 packet of grated lemon zest. Mix the quark, sugar, vanilla sugar, lemon zest, and lemon juice until smooth. Now prepare the gelatin according to the package instructions. Slowly stir the quark mixture into the gelatin. Fold the cream and peach pieces into the quark mixture and spread it on the cake base. Cut the second layer into 12-16 pieces and arrange it on the cake. Tip: I always only use half the sponge cake and freeze the other half. Now chill the cake for at least 6 hours, but preferably overnight. Decorate with chocolate shavings before serving, if desired. This cake also tastes great with mandarins or blueberries.