Fake cream cheese cake with vanilla

Ingredients for 6 servings:

• 75 g flour
• 75 g pudding powder, vanilla
• 2 packets of vanilla sugar
• 125 g sugar
• 1 pinch of salt
• 3 eggs, separated
• 500 g yogurt
• 250 g cream
• 2 egg yolks
• 100 g sugar
• 4 packets of vanilla sugar
• some vanilla sugar or pulp of a vanilla pod
• 1 pack of gelatin, ground or
• 6 sheets of gelatin

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes

with yogurt instead of quark

In a bowl, mix the flour with the custard powder. Separate the eggs. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue beating vigorously until the sugar has almost dissolved. Now gradually add the egg yolks and continue beating vigorously. Finally, add the flour and starch mixture and beat briefly on the lowest speed! You can also carefully fold in the flour with a spoon, but this will work just as well without the foam collapsing. Pour the sponge cake mixture into a well-greased springform pan (only grease the bottom!) and bake in a preheated oven on the middle rack for 20-25 minutes at 190°C top/bottom heat or 170°C fan-assisted oven until golden brown (test with a skewer). Then let it cool completely. Soak the gelatine in cold water for 10 minutes according to the package instructions. Beat the egg yolks with the sugar and vanilla sugar until creamy. Add the vanilla extract or vanilla seeds and the yogurt and continue beating on high speed until everything is well combined. Gently heat the gelatin until it has liquefied; do not let it get too hot, or it will not set. Then add it to the cream a spoonful at a time, stirring constantly. Then beat vigorously and set the bowl aside for a moment. Whip the cream until stiff peaks form and only fold it into the yogurt cream when it begins to set. Be careful, it happens very quickly! Carefully cut the sponge cake horizontally and remove the lid. Place the cleaned springform pan or a cake ring around the base and spread the cream evenly. Carefully place the lid on top and press down lightly. Place the cake in a cool place and allow it to set. 4 hours is enough, but I recommend letting it sit overnight, as this allows the full flavor to develop better. The cake is not too heavy and has a delicate vanilla flavor. I personally always omit the egg yolk; it tastes just as good.