Curd cream – heart

Ingredients for 1 servings:

• 3 eggs
• 70 g sugar
• 1 pinch of salt
• ½ lemon(s), zest
• 45 g flour
• 45 g cornstarch
• 2 tbsp oil (sunflower oil)
• 250 g quark (cottage cheese), 20%
• 100 g sour cream
• 80 g powdered sugar
• 1 packet of vanilla sugar
• 1 lemon(s), zest
• 5 sheets of gelatin
• 250 g cream, whipped (Obers)
• Flowers, dried for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

The perfect cake for Mother’s Day!

For a heart-shaped cake with a diameter of 18 cm. Beat the eggs with sugar, salt, and lemon zest until frothy. Fold the flour mixed with cornstarch into the egg mixture, then mix in the oil. Spread the batter onto a baking sheet (40 x 20 cm) lined with baking paper, place in the preheated oven, bake for about 15 minutes, then let cool. Mix the curd cheese, cream, lemon zest, powdered sugar, and vanilla sugar. Soak the gelatin in water, squeeze out the excess water, and dissolve while still warm. Then mix with the curd cream; fold in the lightly whipped cream. Cut a heart-shaped base from the cooled sponge cake. Place the cake pan on a baking sheet lined with baking paper, place the sponge cake base in it, spread the curd cream on top, and chill the cake for at least 6 hours. Cut the cake out of the pan with a wet knife and place it on a platter, garnishing with dried flowers.