Lemon cake with chocolate fruits

Ingredients for 1 servings:

• 100 g butter
• 50 g powdered sugar
• 200 g flour
• 1 egg(s)
• 1 pinch of salt
• 3 sheets of white gelatin
• 1 lemon(s), untreated
• 150 g quark (vanilla quark)
• 200 ml cream
• 1 packet of vanilla sugar
• 150 g strawberries
• 100 g pineapple
• 50 g dark chocolate coating

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 55 minutes

Knead the butter with powdered sugar, flour, egg, and salt into a dough, wrap in cling film, and refrigerate for about 1 hour. Preheat the oven to 175°C. Roll out the dough on a lightly floured surface and place in a greased 26cm baking pan. Prick the dough several times with a fork. Bake in the oven for 10 minutes, then let cool. Soak the gelatin in cold water for 10 minutes. Grate some of the lemon zest, then juice the lemon. Mix the quark with the lemon juice and zest. Squeeze out the gelatin, dissolve it, and carefully add the quark to the gelatin. Whip the cream with the vanilla sugar until stiff, fold it into the quark mixture, and spread it on the cake base. Refrigerate the cake for 1 hour. Melt the chocolate coating in a bain-marie, dip half of the fruit in it, and use it to decorate the cake.