My cheesecake

Ingredients for 1 servings:

• 2 large eggs
• 2 tbsp water, warm
• 100 g sugar
• 1 tbsp vanilla sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder (level tsp)
• 8 sheets of gelatin
• 500 g quark (low-fat quark)
• 200 g sugar
• 1 lemon(s), juice and zest
• 375 ml cream
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

For the sponge cake: Beat the eggs until frothy. Add the water and beat until fluffy. Sprinkle in the sugar and vanilla sugar in small amounts and beat until the sugar is dissolved. Mix the flour, cornstarch, and baking powder and lightly fold into the batter. Line the bottom of a 26 cm springform pan with parchment paper. Pour the sponge cake batter into the batter. Bake in a preheated oven at 200°C on the second rack from the bottom for 20-30 minutes. Then cut the sponge cake base in half. For the quark filling: Soak the gelatine in cold water. Briefly stir the quark, sugar, lemon zest, and lemon juice. Dissolve the gelatine in 5-6 tablespoons of hot water, stir in a little of the quark mixture, then stir the gelatine mixture into the remaining quark. Fold in the whipped cream. Place the bottom sponge cake layer on a cake plate and place a cake ring or the edge of the springform pan around it. Pour the quark mixture onto the base and smooth it down. Cut the top sponge cake layer into 16 pieces and reassemble them on top of the quark mixture. Chill for a few hours. Dust with powdered sugar before serving.