Cream cheese with skyr and little sugar

Ingredients for 1 servings:

• 6 m.-sized eggs
• 30 g sugar
• 1 packet of vanilla sugar
• 10 drops of Flavdrops (Vanilla Flavor Drops)
• 100 g spelt flour type 630
• 100 g cornstarch
• 800 g Skyr (vanilla flavor)
• 4 cups of cream (200 g each)
• 30 g sugar
• 1 packet of vanilla sugar
• 10 drops of Flavdrops (Vanilla Flavor Drops)
• 3 packs of cream stiffener
• Jam for spreading
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours

tastes good even with fewer calories

For the sponge cake: Beat the eggs with sugar, vanilla sugar, and flavor drops for 15 minutes until creamy. Sift the flour and cornstarch over the egg mixture and carefully fold in. Pour the mixture into a greased baking tin and bake at 200°C (top/bottom heat) for 10 minutes, then bake at 180°C for a further 20 minutes. For the frosting: Whip the cream until stiff peaks form. Add the cream stabilizer and stir in. Then stir in the skyr, sugar, vanilla sugar, and flavor drops. When the sponge cake has cooled, cut it in half and spread the jam on the bottom layer. Place a cake ring around the base, spread the filling over the base, and smooth it down. Then put the lid on top and chill the cake in the refrigerator, ideally overnight. The next day, remove the ring and dust the cake with icing sugar. 100 g contain the following nutritional values: 197 Kcal, 13 g fat, 7 g protein, 14 g carbohydrates.