Quark cream cake

Ingredients for 1 servings:

• 2 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 40 g starch flour
• 40 g flour (type 405)
• ½ tsp baking powder
• 1 lemon(s), untreated
• 6 sheets of white gelatin
• 500 g cream cheese
• 375 g whipped cream
• 1 pack of jelly or
• Cake glaze without cooking
• n. B. liquid

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

like in GDR times

Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with 2 tablespoons of water for about 3 minutes until frothy, add the sugar and vanilla sugar and beat again. Add the cornstarch, flour and baking powder, and fold in the stiffly beaten egg whites. Bake in a springform pan for 30 minutes at 175°C, then let cool. Wash, dry and zest the lemon, and squeeze out the juice. Soak the gelatin in cold water for about 10 minutes, squeeze out the excess water, and melt it in a double boiler. Mix the cream cheese, sugar, lemon zest, and lemon juice. Add the gelatin and chill. Whip the cream until stiff. When the cheesecake mixture begins to stiffen, fold in the cream. Place a cake ring around the base. Spread the mixture onto the base and let it set. Prepare the jelly (or cold cake glaze) with the required amount of liquid according to the package instructions and spread a thin layer over the cheesecake and cream.