Pot cake with Viennese sponge cake

Ingredients for 1 servings:

• 175 g icing sugar
• 150 g plain wheat flour
• 130 g butter
• 6 eggs
• 500 g quark, 20% fat
• 1 lemon(s), juice
• 100 g powdered sugar
• 4 sheets of gelatin
• 200 g peach halves
• Fat for the mold

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 25 minutes

Makes about 16 pieces.

Grease a 26cm cake tin. Preheat the oven to 180°C (top/bottom heat). Separate the eggs. Mix the egg yolks and 175g of icing sugar in a warm water bath with a hand mixer until the sugar has completely dissolved in the egg yolks. Add the flour, but do not stir. Melt the butter over low heat. Add the lukewarm butter to the mixture. Beat the egg whites until stiff peaks form, then add one-third of the egg whites to the mixture and mix with a spoon. Then carefully fold in the remaining egg whites. Place the mixture in the oven immediately and bake for about 35-40 minutes. Important: Do not open the oven door until the cake is completely baked! Otherwise, it will collapse. Let it cool for at least one hour after baking. For the curd cream, soak the gelatin leaves in cold water for 5-10 minutes and then dissolve them in warm lemon juice. Combine the mixture with 500g of quark and 100g of powdered sugar. Spread the quark cream on the sponge cake. Then refrigerate the cake to allow the cream to set. Then arrange the peach halves decoratively on top of the cake.