Pumpkin quark cake

Ingredients for 1 servings:

• 45 g sugar
• 2 m.-sized eggs
• 4 tbsp lemonade, e.g. Fanta or Selters
• 25 g flour
• 25 g cornstarch
• ½ pack of baking powder
• 1 pumpkin(s) (Hokkaido), approx. 750 g
• 185 g natural yogurt
• 375 g low-fat curd cheese
• some water
• n. B. Sweetener
• 10 sheets of gelatin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

very simple, easy and delicious!

Preheat the oven to 180°C (top/bottom heat). Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with the sugar and Fanta for 8-10 minutes, until the mixture has tripled in size; otherwise, add a little more Fanta. Mix the flour, starch, and baking powder together with the beaten egg whites and fold them into the mixture with a wooden spoon. Pour the batter into a lightly greased 18cm springform pan and bake in the oven for 20 minutes. Then let it cool completely. In the meantime, halve the pumpkin, remove the seeds, remove the fibers, and rinse well. Cut into small cubes and cook in a saucepan filled with water until soft and mashable with a fork. Then puree. Mix the quark with a little water until creamy and add the yogurt. Prepare the gelatine according to the package instructions and stir it into the quark along with the pumpkin puree. Season to taste with sweetener. Place a cake ring around the sponge cake base, spread the pumpkin curd on top and store in the refrigerator.