Lemon cream pudding cake

Ingredients for 1 servings:

• 150 g waffles (lemon waffles)
• 150 g butter
• 250 g syrup (lemon syrup)
• 1 packet of vanilla sugar
• 150 g sugar
• 500 g curd cheese, 20%
• 400 g sour cream
• 300 g yogurt
• 400 g cream
• 12 sheets of white gelatin
• 300 ml milk
• 1 pt. cream powder (vanilla cream of paradise)
• Waffles (lemon waffles) for decoration

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Place the lemon waffles in a freezer bag and crush with a rolling pin. Melt the butter and mix well with the crushed waffles. Lightly brush a cake ring with oil and place it on a 26 cm springform pan lined with baking paper. Press the waffle mixture onto the bottom and place the pan in the refrigerator. Soften the gelatin in water. Whip the cream until stiff and set aside. Mix the quark with the sour cream, yogurt, vanilla sugar, and sugar. Place the lemon syrup in a saucepan, add the well-squeezed gelatin, and dissolve over low heat (do not boil). Add the lemon gelatin to the quark mixture and mix everything well. Add the whipped cream and fold in. Pour the cream into the prepared springform pan, smooth it down, and refrigerate for about 3 hours. Mix the paradise cream with 300 ml of milk until creamy, pour it onto the cake, smooth it down, return it to the refrigerator, and let it set, ideally overnight. Remove the cake ring, place the cake on a plate and decorate with lemon wafers.