Kiwi quark cream cake

Ingredients for 1 servings:

• 2 eggs
• 60 g honey
• ½ pack of baking powder
• 50 g spelt
• 30 g corn flour
• 100 g jam (kiwi-gooseberry)
• 4 kiwis
• 300 ml apple juice
• 30 g honey
• 1 tsp agar-agar (available at health food stores)
• 200 g quark
• 2 eggs
• 100 g honey
• 300 ml cream
• 100 ml apple juice
• 1 tsp agar-agar (available at health food stores)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Grind the spelt into fine flour. Separate the eggs. Beat the egg yolks with the honey and 2 tablespoons of water until frothy. Beat the egg whites with the salt until stiff peaks form. Mix the spelt flour, cornflour, and baking powder. Fold the flour mixture into the egg yolk mixture. Fold in the beaten egg whites. Line a springform pan with baking paper and pour in the mixture. Bake in a preheated oven at 180°C for approx. 12-15 minutes. Allow to cool thoroughly. Spread the jam over the base. Place a cake ring around the edge. Peel the kiwis, slice them, and arrange them on top of the jam. Mix the apple juice with the honey and agar-agar and bring to a boil. Boil briskly for approx. 2-3 minutes. Remove from the heat and allow to cool until the mixture begins to set. Spread over the kiwi slices and then refrigerate to set. Meanwhile, mix the quark with the honey and eggs. For the quark cream, combine the apple juice with the agar-agar and bring to a boil. Boil gently for about 2-3 minutes. Remove from heat and let cool until the mixture begins to set. Stir into the quark cream. Whip the cream until stiff peaks form and fold in. Spread over the kiwi jelly. Refrigerate for a few hours, then remove the ring.