Cheese – Fruit – Cake

Ingredients for 1 servings:

• 12 slices of rusk
• 50 g butter, soft
• 750 g quark, 0.1% fat
• 300 g sugar
• 3 eggs
• 1 vanilla pod(s)
• 1 packet of vanilla pudding powder
• 1 pack of cake glaze
• Fruit, as desired
• 250 ml juice or water
• 3 tbsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

here with apricots and raspberries

Crumble the rusks and mix with the softened butter, then press into a springform pan to form a cake base. Separate the eggs, beat the egg whites until stiff. Scrape out the vanilla pod and whisk the seeds with the quark, egg yolks, custard powder, and sugar. Then fold in the egg whites and spread the mixture evenly on the cake base. Bake the cake in a preheated oven at 160°C for 50-60 minutes. Do not open the oven door until 10 minutes before the end of the baking time. Once the cake is ready, leave it to cool in the open, switched-off oven. Remove the cake from the pan and place a cake ring around it. Spread the fruit on the base and mix the glaze with the 250 ml liquid and 3 tablespoons of sugar, then bring to a boil. Let it cool for a minute, then spread it over the fruit. Once the glaze has set, remove the cake ring.