Quark pancake cake

Ingredients for 1 servings:

• 3 eggs
• 250 ml milk
• 70 g flour
• 1 pinch(s) of sugar
• 1 pinch of salt
• 1 egg(s)
• 1 egg yolk
• 80 g sugar
• 1 vanilla pod(s), pulp
• 4 sheets of gelatin
• 1 pack of quark
• 400 ml cream
• Apricot jam (apricot marmalade)
• Powdered sugar for dusting
• Oil for frying the pancakes

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

for a 24 cm springform pan

For the pancakes: Whisk the eggs with milk and flour, add sugar and salt. Let the batter rest for a few minutes, then brush a 24 cm diameter pan with oil and cook thin pancakes. Set aside. For the cream, beat the egg with the egg yolk, sugar, and vanilla seeds until frothy. Soak the gelatin in water. Heat 50 ml of cream and dissolve the well-squeezed gelatin in it. Stir the quark and gelatin cream into the cream mixture. Whip the remaining cream until stiff peaks form and fold in. Place a pancake in a well-greased springform pan (24 cm diameter), spread with apricot jam, and add 1-2 cm of quark cream (the thickness of the cream layers depends on how many pancakes you managed to make). Refrigerate for about 10 minutes. Repeat with the remaining pancakes and the remaining quark cream, finishing with one pancake. Cover with aluminum foil and refrigerate overnight. Serve sprinkled with powdered sugar.