Curd and yogurt cake

Ingredients for 1 servings:

• 4 eggs
• 8 tbsp water, warm
• 200 g sugar
• 240 g flour
• ½ pack of baking powder
• 250 g quark
• 500 g yogurt
• 120 g powdered sugar, sifted
• 8 sheets of gelatin
• 125 ml milk
• 250 ml cream
• 300 g raspberries, frozen

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 10 minutes

with raspberries

Separate the eggs, beat the egg whites until stiff peaks form, and set aside. Beat the egg yolks with the water and sugar until frothy, then combine the flour and baking powder and stir in. Fold in the beaten egg whites. Pour the batter into a 28 cm springform pan and bake at 170°C (top and bottom heat) for at least 40 minutes (it’s best to pierce the cake with a wooden skewer to check it’s cooked through). Let the cake cool, then cut it in half or divide it with a string and place one half in a cake ring. Since only half of the cake is being used, the other half can be frozen and used another time. For the filling, soak the gelatine in cold water. Mix the quark with the yogurt and powdered sugar until smooth. Whip the cream until stiff peaks form, then squeeze out the gelatine. Heat the milk and dissolve the squeezed gelatine in it. Mix with the quark and yogurt mixture and fold in the whipped cream. Finally, combine the frozen raspberries with the quark and yogurt mixture and spread it on the dough in the cake ring. Chill for at least 3 hours. Tip: If you plan to use the frozen dough, you can also spread the quark and yogurt mixture on top of the frozen dough. The dough should also be thawed by the time the quark and yogurt mixture is solid.