Chocolate Kiss Cake

Ingredients for 1 servings:

• 100 g flour
• 100 g sugar
• 3 eggs
• 3 tbsp water, hot
• ½ tsp baking powder
• 12 large chocolate kisses
• 8 small chocolate kisses
• 250 g quark
• ½ liter whipped cream
• 1 lemon(s), squeezed

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 40 minutes

Dough preparation: Beat eggs with sugar and hot water until frothy. Carefully fold in flour and baking powder. Bake in a springform pan for about 15 minutes at 175°C (top/bottom heat). Tip: You can also use a store-bought sponge cake base. Filling: Remove the wafer layers from the marshmallow kisses. Mash the foam and chocolate coating in a bowl with a fork. Mix with lemon juice and quark. Then fold in the whipped cream and spread the mixture on the cake base. For decoration, cut the small marshmallow kisses in half with a knife and decorate the cake with them. Refrigerate for about 4 hours. By the way: we ate the cake after an hour in the fridge and it tasted delicious. So the 4 hours are actually not absolutely necessary! You can also top the cake base with raspberries, banana slices, blackberries, or whatever you like, and then pour the mixture over it.