Quark cream cake

Ingredients for 1 servings:

• 3 eggs, weigh
• Flour, ground according to egg weight
• Sugar, ground according to egg weight
• 1 pinch of baking powder
• ¼ liter of milk
• 200 g sugar
• 3 egg yolks
• 2 packets of vanilla sugar
• 8 sheets of gelatin
• 500 g quark
• ¼ liter cream
• 1 pinch of salt
• 1 lemon(s), juice
• 1 pack of jelly, cherry flavor

Instructions

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

Beat the eggs and sugar until frothy, then add the flour and baking powder, and let the mixture mix for 20 minutes using a food processor. Pour into a greased springform pan and bake at 180°C for about 30 minutes. For the topping, heat the milk with the sugar and softened gelatin until the gelatin has dissolved (do not boil!). Remove from the heat, add the salt, lemon juice, and vanilla sugar, and let cool slightly. Stir in the egg yolks. Whip the cream, but not until stiff, and stir in the quark. Mix everything well until the cream is smooth. Spread onto the freshly cut, cooled cake base and chill until the topping is firm. Cook the jelly, let it cool, and pour a thin layer over the quark topping. (You won’t get all of the jelly, so you can eat the rest as it is or make two cakes at once.) If I want to finish the cake the next day, I let the cake base cool a little and then put it in a bag while it’s still warm, so it doesn’t dry out.