Jaffa Cake

Ingredients for 1 servings:

• 1 pack of sponge cake, light
• 1 pack of cake glaze
• 20 g sugar
• 200 ml orange juice
• 100 g apricot jam, without pieces
• 6 sheets of gelatin
• 250 g low-fat curd cheese
• 100 g sour cream
• 75 g sugar
• 600 ml cream
• 1 pack of biscuits with orange filling (Jaffa Cake)
• some rum
• 1 cup of cream
• 1 bar of dark chocolate

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Cut the sponge cake horizontally once to create two thin layers. Place one layer on a cake plate. For the filling, pour the glaze into a saucepan and mix with 20g of sugar. Add the orange juice and bring to a boil while stirring. Remove the glaze from the heat and let it cool slightly. Stir the apricot jam – preferably one without any chunks – into the glaze and spread the mixture over the cake layer. Place the second layer on top and press down. Place a cake ring around the layers. Soak the gelatine in cold water for 10 minutes, squeeze out some of the excess water, and gently heat in a saucepan while stirring until the gelatine has dissolved. Remove the pan from the heat. Place the low-fat quark in a bowl and mix with the sour cream and 75g of sugar. Stir 5 tablespoons of the quark mixture into the gelatine. Then mix the mixture into the remaining quark. Whip the 600ml of cream until stiff peaks form and stir into the quark. Spread half of the quark mixture onto the cake base and arrange the Jaffa Cakes, chocolate-side down, on top of the quark mixture. Start at the edge and work inward. Drizzle the biscuits with rum. Spread the remaining quark mixture over the cake, smooth it out, and refrigerate. Bring the chocolate to a boil with a cup of cream and let it cool. Pour the cooled chocolate cream over the cake and return it to the refrigerator, ideally for 24 hours.