Eggnog – cheese – cream – cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, warm
• 90 g powdered sugar
• 35 g flour
• 35 g cornstarch
• 20 g almond(s), ground
• 200 g quark (low-fat or 20%)
• 200 g natural yogurt
• 100 g sugar
• 500 ml whipped cream
• 2 packs of white gelatin, ground or 12 sheets of white gelatin
• 250 ml egg liqueur (to taste, total up to 350 ml)
• Chocolate decoration or 6 strawberries

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Whisk the eggs with warm water, mix the flour, cornstarch, and icing sugar and sift them over the cake. Add the almonds and mix everything carefully. Pour the batter into a springform pan lined with baking paper and bake in a preheated oven at 200°C (170°C fan-assisted oven) for 15-20 minutes until golden brown. Remove from the oven and let cool slightly. Remove the baking paper and place the cake base on a cake plate. For the topping: Mix the quark, yogurt, and sugar until the sugar has almost dissolved. Stir in the egg liqueur. Soften the gelatine according to the instructions. Once the gelatine has dissolved, first mix it with a few tablespoons of the quark-liqueur cream and then stir the gelatine mixture thoroughly into the quark cream. Chill until the cream begins to set. Whip the cream until stiff peaks and fold it into the cream. Place a tall ring (cake ring) around the cake base, pour in the cream, and chill for 3-4 hours. Decorate with chocolate decorations or 6 halved strawberries.