Lemon cream cake with quark cream

Ingredients for 1 servings:

• 315 g butter
• 600 g sugar
• 250 g flour
• 4 eggs
• 2 egg whites
• 2 vanilla sugar
• 1 baking powder
• 1 pinch of salt
• 2 lemons
• 400 ml orange juice
• 2 egg yolks
• 1 pudding powder (vanilla or cream pudding)
• 3 tbsp water
• 65 g coconut oil
• 600 ml whipped cream
• 750 g curd cheese, 20%
• 2 cream stiffener
• 100 g chocolate, white

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours

fruity fresh 3-layer cake for the baking tray

First, grate the zest of both lemons and squeeze out the juice. Then grease the baking tray and preheat the oven. Make a batter from 250g butter, 250g sugar, 250g flour, 4 eggs, 2 egg whites, 1 vanilla sugar, half of the lemon zest, and the baking powder and spread it on the greased baking tray. Bake in the oven for about 20 minutes until golden brown (test with a skewer). For the lemon curd, heat the orange juice with the lemon juice, the other half of the lemon zest, and 200g sugar in a saucepan. In another bowl, mix the custard powder with the 2 egg yolks and 3 tablespoons of water. When the juice in the pan is simmering, stir in the mixed custard powder to create a lemony pudding. Then stir the remaining 65g butter and 65g coconut oil into the hot pudding, spread evenly over the baked base, and let it cool. For the quark cream, whip the cream with the second vanilla sugar and the second cream stiffener according to the package instructions until stiff peaks form. Whisk the quark with the remaining 150g sugar until creamy and dissolved, then gently fold in the cream. Spread everything over the cooled lemon curd. Then grate the white chocolate and sprinkle the flakes over the quark cream. Chill everything in the refrigerator for about 4 hours (preferably overnight).