Cream cheese cake

Ingredients for 1 servings:

• 4 egg yolks
• 2 tbsp water, warm
• 130 g sugar
• 1 packet of vanilla sugar
• 4 egg whites
• 100 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 4 egg yolks
• 200 g sugar
• 1 lemon(s), untreated, zest
• 1 pinch of salt
• 250 g milk
• 7 sheets of gelatin
• 500 g quark (20%)
• 500 g cream
• Powdered sugar for dusting
• 1 gr. can/n mandarin orange(s), optionally

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Beat the egg yolks with a hand mixer and beat with the warm water until frothy. Add about 2/3 of the sugar and the vanilla sugar and beat until light and creamy. Now beat the egg whites until stiff, gradually adding the last third of the sugar. Pour the stiff peaks onto the egg yolk mixture. Mix the flour, cornstarch, and baking powder well and sift them over the mixture. Carefully fold everything in with a spoon. Line a 28 cm diameter cake tin with baking paper and immediately pour in the batter. Bake in a preheated oven (190-200°C) for about 20-25 minutes. Let cool on a wire rack. For the filling, put the egg yolks, sugar, and spices in a saucepan and pour in the milk. Combine the ingredients, stirring briefly and vigorously with a whisk. Heat gently over medium heat, stirring constantly. Heat until the mixture thickens noticeably (do not boil!). Add the gelatine, which has been soaked in a little water (about 10 minutes) and then squeezed out again. Stir until it has dissolved. Then strain the entire mixture through a sieve and let it cool slightly. Put the quark in a large (!) bowl and pour the egg mixture over it. Stir until the mixture has thickened. Whip the cream until stiff peaks and carefully fold it into the quark mixture. Halve the sponge cake and place one half in a tall cake ring. Place the cream mixture on top and the second layer on top. Leave to set in the fridge overnight. The next day, use a knife to loosen the cake from the ring and dust with icing sugar. The cake also tastes very good if you place the drained mandarins on the first layer, then the cream mixture and then the second layer.