Lemon cream cheese cake

Ingredients for 1 servings:

• 1 sponge cake, ready-made or homemade
• 8 sheets of white gelatin
• 250 g cream cheese, natural
• 250 g curd cheese, 20%
• 150 g natural yogurt, Greek style
• 4 egg yolks
• 200 g sugar
• 2 lemon(s), juice and grated zest
• 4 egg whites
• 1 pinch of salt
• 1 cup whipped cream
• 1 bag of vanilla sugar
• 1 bag of cream stiffener
• 1 lemon(s) for garnish

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 2 hours

Refrigerator cake

Place a cake ring around the cake base. Soak the gelatine in cold water. Beat the egg yolks with the sugar until frothy, then gradually add the quark, cream cheese, and yogurt, along with the lemon juice and grated lemon zest. Squeeze out the gelatine and pour it into a small saucepan. Dissolve over medium heat while stirring, then remove from the heat. Stir 1 tablespoon of the lemon curd into the gelatine, then add everything to the lemon curd and stir well. Beat the egg whites with a pinch of salt until stiff peaks form and fold into the cream. Refrigerate the cream for 30 minutes to allow it to set slightly. Then pour it onto the cake base and refrigerate for a while until the cream has set. This takes about 1 hour. Then loosen the cake from the sides. Whip the whipped cream with vanilla sugar and cream stabilizer until stiff peaks form and spread it on the cake. Halve the last lemon. Cut one half into wafer-thin slices. Grate the zest from the other half. Garnish the cake with lemon slices and lemon zest. If you want to save calories, you can use the low-fat quark, cream cheese, and yogurt and skip the cream layer.