Cream cheese cake

Ingredients for 12 servings:

• 1 cake base (Viennese base, buy a very good one or better yet, make it yourself)
• 750 g quark, low-fat
• 750 ml cream
• 200 g sugar
• 5 egg whites
• 200 g butter, soft
• 2 tbsp vanilla sugar
• 2 pkt. gelatin, ground

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Mix the juice of 4-5 lemons with the quark in a large bowl. Beat the egg whites separately. Beat the cream separately. Dissolve the gelatine with 12 tbsp water and heat gently. Now add the cream to the quark and then gently fold in the egg whites and mix carefully. Then fold in the gelatine and spread evenly! Cut the Viennese cake base in half and place the bottom half in a springform pan. Lightly grease the frame of the springform pan and line it with aluminum foil, for example, and place it on top of the springform pan. Now add the mixed filling and then place the lid of the Viennese cake base on top and press down lightly. Place in the fridge for a few hours (4-6 minutes). Now slowly loosen and remove the springform pan (the aluminum foil stays on the cake!! which I can easily peel off later). I can now dust the edges of the cake with icing sugar or leave as is. Maybe reduce the lemon juice a bit if the cake is large! It’s super easy and I always have to make it for the family.