Passion fruit cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 60 g flour
• 40 g cornstarch
• 1 tsp baking powder
• 1 pack of pudding powder (cream pudding)
• 1 liter passion fruit juice
• 6 sheets of gelatin
• 250 g quark
• 200 g cream cheese
• 150 g sugar
• 2 cups of cream
• 2 packs of cake glaze, clear

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Separate the eggs. Beat the egg whites until stiff peaks form, slowly adding the sugar and vanilla sugar, then gradually add the egg yolks. Stir in 2 tablespoons of passion fruit juice. Mix the flour with the cornstarch and baking powder, sift it onto the mixture and carefully fold it in. Pour the batter into a greased, 26 cm springform pan lined with baking paper. Bake in a preheated oven at 175°C for about 20 minutes. After baking, remove from the pan and let cool on a wire rack. Cook the pudding mix with about ½ liter of passion fruit juice according to the package instructions without sugar, then let cool. Mix the quark with the cream cheese, 150 g sugar and 2-3 tablespoons of passion fruit juice until smooth. Fold the cold pudding into the cream, tablespoon by tablespoon. Soften the gelatine, dissolve it, stir 2 tablespoons of the cream into the gelatine, and then stir the gelatine into the entire cream. Whip 2 cups of cream until stiff peaks form and fold in. Place a cake ring around the cake. Spread the cream on the cake base and let it set. Once the cream has set slightly, prepare the glaze with the remaining passion fruit juice according to the package instructions (again, without sugar). Let it cool briefly, then pour it over the cream. Let the cake set for about 3 hours, or overnight is even better.