Cream cheese cake

Ingredients for 1 servings:

• 4 eggs
• 4 egg yolks
• 330 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 1 pack of flavoring, (Citroback)
• ¼ liter of milk
• 7 sheets of gelatin
• 500 g quark
• 500 g cream
• 1 pinch of salt
• powdered sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

This is a very delicious, refreshing cake!

Beat the 4 eggs with 130g sugar and the vanilla sugar for 8-10 minutes until foamy. Mix the flour with a pinch of salt, the starch and the baking powder, sift over the foam mixture and carefully fold in. Pour the batter into a springform pan and bake for 20 minutes at 180°C. Once cooled, halve it horizontally. Soak the gelatine in cold water. Put the egg yolks in a saucepan with Citroback, 200g sugar and the milk, mix well and heat over medium heat, stirring constantly, until the mixture thickens. Then stir in the softened, squeezed out and dissolved gelatine. Once the mixture has cooled slightly, add it to the quark in a large bowl and stir until smooth. Whip the cream until stiff and fold it into the quark cream. Place a cake ring around the bottom sponge layer. Spread the cream and quark cream on top and place the top layer on top. Refrigerate the cake overnight to allow the filling to set. Dust with powdered sugar before serving.