Chocolate lemon cake with fondant

Ingredients for 1 servings:

• 4 eggs
• 105 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• 45 g cocoa
• 30 ml oil
• 30 ml milk
• 1 pinch of salt
• Fat for the mold
• 5 sheets of gelatin
• Cold water for soaking
• 400 g low-fat curd cheese
• 80 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), organic, juice and zest
• 160 ml cream
• 250 g butter, soft
• 450 g powdered sugar
• 50 g cornstarch
• ½ lemon(s), organic, zest
• 1 fondant sheet(s)
• n. B. Decor of your choice

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 30 minutes

for an 18-piece mold

For the batter, beat the eggs with the sugar and vanilla sugar for about 10 minutes until frothy. Mix the flour, cocoa and salt. Mix the oil and lukewarm milk. First fold the flour mixture and then the oil mixture into the egg foam. Pour the batter into an 18 cm springform pan that has been greased and lined with baking paper and bake in a preheated oven at 180 °C (top/bottom heat) for about 30 minutes. Let the cake cool and then cut into 3 layers. Fit the bottom layer into a cake ring. For the lemon quark filling, first soak the gelatine in cold water according to the package instructions. Mix the quark, sugar, vanilla sugar, lemon juice and zest. Squeeze out the gelatine, carefully melt it according to the package instructions and mix it with the quark mixture. Chill. Before the mixture sets, stir in the whipped cream. Pour half of the quark filling onto the bottom layer. Place the second layer on top, spread the rest of the quark cream over the second layer, and then place the last layer on top. Leave to set in the refrigerator. For the buttercream, cream the butter with the lemon zest until creamy. Sift in the icing sugar and cornstarch, whisking vigorously. Spread about 1/3 of the buttercream over the cake and spread it as evenly as possible all around. This layer will enclose the cake crumbs. Chill the cake for 1 hour. Then spread the remaining cream evenly over it. Chill again. Pat the cake dry with a damp paper towel, then cover with a fondant sheet and decorate as desired.