Fruity Giotto cake with marzipan topping

Ingredients for 1 servings:

• 1 cake base (sponge cake), dark, recipe from Käferblau
• 400 g low-fat curd cheese
• 400 g cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 1 pack of orange peel, e.g. orange peel
• 1 small can/mandarin orange(s)
• 200 g cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 2 packs of confectionery (Giotto), 2 rolls
• 2 tsp cocoa powder
• 100 g cream
• 2 tsp cocoa powder
• 1 marzipan blanket, or 200 g marzipan paste and some powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Cake with a quark and a cream, without gelatin, calorie bomb

Cut the sponge cake layer in half twice crosswise and place a cake ring around the bottom layer. Cream 1: Whip the cream with the cream stiffener until stiff. Sprinkle in the vanilla sugar and orange sugar. Squeeze out the quark. Purée the drained mandarins a little and let them drain again. Then stir the fruit into the quark, fold in the cream and spread it on the bottom layer. Place the second layer on top. Cream 2: Roughly chop the Giotto. Whip the cream with the cream stiffener until stiff. Sprinkle in the vanilla sugar and cocoa powder and mix with the Giotto. Spread on the second layer. Place the third layer on top and refrigerate the cake for at least 3 hours or overnight. To cover the marzipan topping, make a cream from 100g of whipped cream and 2 teaspoons of cocoa powder just before serving and spread it over the cake. Now either roll out the marzipan mixture with a little powdered sugar or place the finished topping on top.