Layered Dessert for Christmas – Curd Cake with Difference

Curd cake

1. Put the quark in a colander and drain well. Separate the eggs and beat the egg whites with a little stevia until stiff.
2. In another bowl, stir the egg yolks, vanilla sugar, remaining stevia and a pinch of salt until creamy. This may take several minutes. The stevia must have “dissolved” and you shouldn’t see any more grains. Now stir the quark into the egg yolk mixture and carefully fold in the egg whites.
3. Line a baking sheet with parchment paper and place a form (baking frame) on it. Now fill the dough into the mold. I just took a cake pan and left out the bottom. Bake at 180 degrees top / bottom heat for about 1 hour. If the curd cake gets too dark, cover with baking paper and do the chopsticks test.
4. Let cool in the oven for a few more minutes. Take out of the oven, let it get a little cold and cut into pieces. Let the pieces cool down on a wire rack.

Chocolate Eggnog Cream

1. 2 Heat a tablespoon of egg liqueur and melt the chopped chocolate in it. If necessary, add a small sip of cream to make the consistency creamier. Stir in the remaining egg liqueur and let the chocolate cool down a little.
2. In the meantime, whip the cream until stiff and stir the chocolate – eggnog – cream into the cream. Sweeten if necessary.
3. Place the chocolate egg liqueur cream in the refrigerator for at least 1 hour. Now break the curd cake into pieces and layer in a glass or bowl and put a layer of chocolate – eggnog – cream on top. Now another layer of curd cake … until the glass / bowl is full. Put everything in the fridge again for 30 minutes – done 🙂