Cheesecake with cream on a chocolate and nut base

Ingredients for 1 servings:

• 6 eggs, size L, separated
• 100 g dark chocolate
• 200 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g hazelnuts, ground
• 100 g flour
• ½ pack of baking powder
• Fat for the mold
• 2 can/n mandarin oranges of 175 g drained weight
• 500 g curd cheese, 20%
• 100 ml milk
• 150 g sugar
• 1 packet of vanilla sugar
• 600 g cream
• 6 sheets of white gelatin
• 2 tsp powdered sugar

Instructions

Working time approx. 1 hour 25 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 8 hours 25 minutes

Separate the eggs. Grate the chocolate. Beat the egg whites with the whisks of a hand mixer until stiff peaks form and chill. Beat the butter, sugar, vanilla sugar, and egg yolks for about 3 minutes until creamy. Add the chocolate and nuts. Mix the flour and baking powder, sift over the cream, and mix everything well. Fold in the beaten egg whites. Pour into a greased 26 cm springform pan. Bake in a preheated oven at 175°C (top/bottom heat) (150°C fan-assisted oven) for about 60 minutes. Allow the cake base to cool in the pan on a wire rack. In the meantime, drain the mandarins in a sieve. Mix the quark, milk, sugar, and vanilla sugar with the whisks of a hand mixer. Whip the cream until stiff peaks form and fold into the quark mixture. Soften the gelatine according to the instructions, squeeze out any excess water, and gently heat in a small saucepan until liquid. Using a whisk, stir in as many tablespoons of the cream cheese mixture as you need into the gelatin until cold. Then stir the gelatin mixture into the cream cheese mixture, fold in the mandarins, and refrigerate for about 15 minutes, until the cream cheese has firmed up a bit. Cut the cake base in half horizontally. Place a cake ring around the bottom layer and spread half of the cream cheese on it. Place the second layer on top, spread the rest of the cream cheese on top, and finish with the third layer. Refrigerate the cake for about 2 hours or overnight. Carefully remove the cake ring before serving and dust with powdered sugar. Tip: The base tastes delicious even without the filling!