Irma's cheesecake

Ingredients for 1 servings:

• 4 eggs
• 3 tbsp water, lukewarm
• 150 g powdered sugar, finely sieved
• 1 packet of vanilla sugar
• 150 g flour, finely sieved
• 1 tsp baking powder
• 3 egg yolks
• 250 g powdered sugar, finely sieved
• ½ lemon(s), juice
• 500 g quark, 20% fat
• 2 sachets of gelatin powder or 8 gelatin leaves
• 8 tbsp water
• 1 pinch of salt
• 3 egg whites
• 400 g cream
• 2 tbsp powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 5 minutes

with sponge cake

For the sponge cake: Beat the eggs with the lukewarm water on high in a mixer for 1 minute. Mix the powdered sugar with the vanilla sugar, sprinkle in the mixture, and beat on high for 2 minutes. Mix the flour with the baking powder, sift half of it onto the egg whites, and mix in on low speed. Sift in the rest of the flour mixture in the same way. Bake in a preheated oven at approx. 180°C (convection oven) for approx. 20 minutes. The cake base can be baked a day in advance. For the cheese and cream mixture: Beat the egg yolks with the powdered sugar, lemon juice, and quark until frothy. Soak the gelatine in 8 tablespoons of water according to the package instructions and stir into the quark mixture. Add the salt. Beat the egg whites and cream separately until stiff peaks form. First fold in the beaten egg whites, then the whipped cream. Always fold in the beaten egg whites and cream twice a day for this amount. Let it set for a few minutes and refrigerate. Finishing: Cut the sponge cake in half, i.e., cut in half once, to create two layers. Place the first layer on a cake plate and place a cake ring around it. Spread the cream on the layer, cover with the second layer, and refrigerate for at least 4 hours. Remove the ring, dust the cake with powdered sugar, and slice.