Plum and quark cake

Ingredients for 1 servings:

• 125 g flour (all-purpose)
• 2 tsp, leveled baking powder
• 75 g powdered sugar
• 1 tsp, heaped vanilla sugar, best homemade
• 1 egg(s)
• 100 g low-fat curd cheese
• 50 ml cream
• 50 ml milk
• 100 ml rapeseed oil
• possibly fat
• 100 ml cream
• 1 egg(s)
• 1 tbsp, heaped powdered sugar
• 1 tsp, heaped vanilla sugar, best homemade
• n. B. Plum(s) (approx. 20 – 25 pieces, depending on size)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

for a tart tin with a diameter of approx. 26 cm

Beat the egg with the powdered sugar and vanilla sugar until very creamy, then mix in the quark and oil. Fold in the flour sifted with baking powder alternately with the milk and cream mixture and beat vigorously again (I use a stand mixer with the whisk attachment for this). Pour the batter into a tart pan lined with baking paper (or well-greased). Arrange the halved and pitted plums fairly densely on the batter, cut-side down. Bake at 160°C (fan oven) (not preheated) for 20 minutes. Meanwhile, mix all the ingredients for the glaze well with a hand mixer (or immersion blender) and pour over the pre-baked cake. Bake at the same temperature for another 20 minutes. Remove from the oven, let cool slightly, and then sprinkle with powdered sugar. Best enjoyed while still lukewarm. The cake also warms up wonderfully briefly in the microwave.