Cream cheese cake

Ingredients for 1 servings:

• 6 eggs
• 240 g sugar
• 240 g flour
• 750 g layered cheese
• 4 egg yolks
• 300 g sugar
• 8 sheets of gelatin
• ½ liter cream
• 2 cups of cream
• 2 packs of cream stiffener
• powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

double-layered cake with additional cream filling, not suitable for calorie counters

Sponge cake: Combine the first three ingredients in a mixing bowl and beat for 15 minutes using the whisk on a food processor until you have a fluffy sponge cake. Pour into a springform pan and bake at 150 degrees Celsius for 35 minutes. Leave to cool, ideally overnight. For the filling: Mix together the cream cheese pudding, egg yolks, and sugar well. Soak eight sheets of gelatine in cold water (approx. 5-10 minutes), then squeeze out the excess water and dissolve in a little hot water. Slowly stir into the cream cheese pudding using a whisk. Now fold in the previously whipped half a liter of cream. Cut the cooled sponge cake in half. Place the first layer on a cake plate and enclose it in a cake ring. Spread the cream cheese pudding on this layer and smooth it down. Place the second layer on top. Now whip two more cups of cream with cream stiffener until stiff and place on this layer. Place the last layer on top and sprinkle with powdered sugar.