Latte Matcha Cake

Ingredients for 1 servings:

• 3 egg whites, M
• 100 g sugar, fine
• 150 g almond(s), ground
• 500 g quark (cream quark vanilla 0.2% fat)
• 125 ml milk
• 50 g sugar
• 8 sheets of gelatin
• 2 tsp tea, matcha (powder)
• 250 g whipped cream, 30% fat
• 1 class can/n pineapple, 340 g drained weight
• 250 ml milk
• 60 g sugar
• 1 pack of pudding powder, lemon or cream flavor
• 150 g whipped cream, 30% fat
• 1 pack of cream stiffener
• e.g. lemon balm

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 37 minutes; Total time approx. 5 hours 22 minutes

For the cake base, beat the egg whites until stiff peaks form, then gradually add the sugar and beat with a hand mixer for 5 minutes until peaks form. Fold in the almonds evenly. Line a springform pan with baking paper and pour in the mixture. Bake at 140°C on the second rack for 37 minutes. Allow the sponge cake to cool slightly, remove the baking paper and leave to cool completely. For the fruit filling: Drain the pineapple pieces in a sieve, puree 200g of it (reserve the rest for the decoration) and mix with the milk and sugar. Take 6 tablespoons of this and mix with the custard powder. Bring the fruit mixture to a boil, remove from the heat, and add the mixed custard powder. Bring back to a boil while stirring well and leave to cool. Place the meringue base on a cake plate and surround it with a cake ring. Spread the fruit mixture on top and chill. Meanwhile, for the cream, soak the gelatin in cold water for 5 minutes. Mix the matcha tea powder with the sugar, bring the milk to a boil, and let it cool for about 5 minutes. Squeeze out the soaked gelatin and dissolve it in the hot (but not boiling) milk while stirring. Slowly whisk in the sugar-tea mixture, then stir in the cream cheese in small portions. Chill the mixture until it has set slightly and fold in the cream evenly. Spread the matcha filling over the fruit filling and let it set in the refrigerator for at least 3 hours. Remove the cake ring. To decorate, whip the cream until stiff peaks form, gradually adding the cream stabilizer. Decorate the cake surface with whipped cream, pineapple pieces, and lemon balm.