Eggnog cream cake

Ingredients for 1 servings:

• 2 cake bases, sponge cake
• 150 ml egg liqueur
• 6 sheets of gelatin
• 500 g low-fat curd cheese
• 260 g sugar
• 250 g whipped cream
• 100 g jam, strawberry
• 500 g berries (wild berries), frozen
• 2 packs of cake glaze, red
• 500 ml water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with wild berries

Soak the gelatin in cold water and squeeze out any excess water. Mix the quark, egg liqueur, and 120 grams of sugar together until smooth. Heat about 2 tablespoons of this cream in a small saucepan, dissolve the gelatin, and mix it with the remaining mixture. Then chill. Whip half of the cream until stiff. As soon as the quark and egg liqueur cream begins to set, fold in the cream. Place a sponge cake on a cake plate, place a cake ring around it, and spread with strawberry jam. Spread 2/3 of the cream on top, cover with the second cake layer, and spread with the remaining cream. Chill the cake for about 2 hours. Spread the frozen wild berries on the cake. Pour 500 ml of water into a saucepan, take a little of it, and mix in the cake glaze powder until smooth. Stir the cake glaze and the remaining sugar into the water and bring everything to a boil. As soon as the mixture begins to set, spread it over the wild berries on the cake and chill for another 2 hours. Whip the remaining cream until stiff and spread it over the edge of the cake.