Pineapple cream cheese

Ingredients for 1 servings:

• 500 g quark
• 2 cups of cream
• 10 sheets of gelatin
• 180 g sugar
• 1 tbsp vanilla sugar
• 1 small can of pineapple, whole slices
• 5 eggs
• 250 g sugar
• 250 g flour
• 5 tbsp water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple and very tasty!

Heat the juice of 1/2 a can of pineapple, the sugar, vanilla sugar, and soaked gelatine. Once cooled, stir into the quark. Finally, add the whipped cream. Oil a round bowl (26 cm in diameter) and line it with the pineapple slices. Pour the cream/quark mixture on top. Place the sponge cake immediately on top of the mixture, cover, and leave in the refrigerator overnight. The next day, carefully turn out onto a cake plate. Sponge cake base: Beat the eggs, 250 g sugar, flour, and water for about 10 minutes until the mixture is fluffy. Pour the batter into a springform pan (26 cm in diameter) and bake in a preheated oven at 180 °C for about 15-20 minutes.