Cream cheese with sponge cake base without gelatin

Ingredients for 1 servings:

• 6 m.-sized eggs
• 300 g sugar
• 300 g wheat flour type 550
• ½ pack of baking powder
• 6 tbsp water, lukewarm
• 750 g low-fat quark or quark with 20% fat
• 3 packs of cream
• 250 g sugar
• 3 m.-sized eggs
• 100 g milk
• 1 packet of no-cook vanilla pudding powder
• 250 ml cream

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 4 hours

for a springform pan of approx. 26 cm

It’s best to bake the base the day before. Beat the eggs and sugar for 30 minutes; stirring for a long time is important, otherwise the base won’t be fluffy. Then add the flour, baking powder, and warm water and mix well. Pour the batter into a 26 cm springform pan lined with baking paper. Preheat the oven to 180°C fan/convection oven. Bake the base on the middle rack for approximately 50-60 minutes, depending on your oven. Carefully turn the sponge cake out onto a wire rack and remove the baking paper. Allow the base to cool completely. For the cheesecake, bring the sugar, eggs, and milk to a boil. Cool the mixture again in cold water. Now mix the quark with 1 sachet of cream stabilizer and the pudding mix. Then stir in the cold egg mixture. Whip the cream with the remaining cream stabilizer until stiff peaks form and fold in. Finally, cut the base in half and place a cake ring or the edge of the pan over the cake and fill it with the cheesecake. To do this, spread half of the cheesecake cream on the bottom layer, place another layer on top, and spread the second half of the cream on the bottom layer. Place the last layer on top as a lid. Refrigerate the cake for at least 2 hours.