Cream cheese cake

Ingredients for 1 servings:

• 3 eggs
• 75 g sugar
• ½ pack of baking powder
• 45 g flour
• 40 g cornstarch
• 2 packs of ground gelatin
• 8 tbsp water, cold
• 2 eggs
• 8 tbsp lemon juice
• 150 g sugar
• 1,000 g low-fat curd cheese
• 500 g whipped cream
• powdered sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

simple but super delicious

For the batter: Separate the eggs. Sprinkle the egg whites with a pinch of salt and begin to beat stiff peaks, gradually adding the sugar and beating until stiff peaks form. Sift the flour, baking powder, and cornstarch into a bowl and mix. Stir the egg yolks into the beaten egg whites with a spoon or spatula. Then pour in the flour mixture and stir until smooth. Line a 28cm springform pan with baking paper and pour the batter into it. Spread it evenly and bake for about 20 minutes at 160°C (convection oven). Baking times can vary depending on your oven, so I recommend checking with your oven or doing the skewer test. Let the base cool and then cut it in half horizontally. For the filling: Separate the eggs and refrigerate the egg whites. Beat the egg yolks with the lemon juice and sugar until creamy. Add the quark and stir in. Mix the ground gelatin (one packet corresponds to 9 gelatin leaves) with the cold water in a small saucepan and let it stand for 10 minutes to swell. Then heat it up while stirring until it has dissolved, add a few spoonfuls of the quark mixture and mix together. Then add the gelatin to the remaining quark mixture in the bowl and mix well again with a hand mixer or food processor. Whip the cream until stiff peaks and fold it into the quark mixture. Now take the egg whites out of the fridge and also whip them until stiff peaks. Then fold them into the quark cream mixture in the same way. Now place a cake ring around the cake base and fill it with the mixture, smoothing it down. If you like, you can cut the top layer into 16 pieces and place these pieces one by one on top of the filling, or simply place the whole layer on top and then refrigerate, ideally overnight. Before serving, remove the cake ring and dust the cake with powdered sugar.