Grapefruit cream cake

Ingredients for 1 servings:

• 1 sponge cake base (only one base is needed)
• 5 grapefruit(s) or oranges
• 500 g quark, 0.2% fat
• 200 g natural yogurt
• 1 tbsp sugar or 1 tsp liquid sweetener
• 10 sheets of gelatin
• 200 g cream
• 1 pack of cake glaze, clear

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

or orange cream cake, a light summer cake

Peel the grapefruit or oranges with the white pith. Remove the fruit segments between the dividers, making sure that no skin remains. Set 24 fruit segments aside and chop the remaining fruit segments into small pieces. Pass the remaining fruit through a sieve and collect the juice. Soften the gelatin. Mix the quark, yogurt, 75 ml juice and the chopped fruit segments with 1 teaspoon of liquid sweetener or 1 tablespoon of sugar. Squeeze out the gelatin, place it in a small glass container and dissolve it in the microwave without any additional liquid, then slowly stir it into the quark cream. Chill the cream. Whip the cream until stiff. As soon as the cream begins to set, fold in the cream. Place a cake ring around the sponge cake base and spread the cream on the base. Chill the cake in the refrigerator for at least 4 hours. Add the remaining juice to the glaze according to the instructions on the cake glaze powder package, mix it with the glaze, bring to a boil, and let it cool for 1 minute. You can also add a little more liquid; this will make the glaze even smoother. Distribute the 24 fruit segments on the cake and spoon a tablespoon of the glaze over the fruit. Chill again, and after this cooling time, enjoy a fresh, light summer cake.