Quark-yogurt cake with fruit

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 1 pinch of salt
• 180 g flour
• 1 packet of baking powder
• 800 g low-fat curd cheese
• 200 g low-fat yogurt
• 2 bags of fruity jelly
• 150 g sugar
• 200 ml cream
• e.g. fruits (raspberries, blueberries, …)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

tastes like it was made with fruit gummies

For the sponge cake, first beat the eggs and sugar for about 5 minutes until frothy. Then mix the flour with a pinch of salt and the baking powder. Sift the mixture into the egg and sugar mixture and carefully fold it in. Pour the finished sponge cake mixture into a 26 cm springform pan and bake at 150 degrees Celsius (convection oven) for about 20 minutes. Turn the finished cake base out of the pan onto a wire rack and let it cool completely. Once the cake has cooled, split it in half to create two layers. Each layer should be at least 1.5 to 2 cm thick. If the sponge cake is too flat, I recommend baking a second one. Place one of the finished layers back into the cake ring to layer. It’s best to cover the edges and base with baking paper so that you can easily remove the ring later. For the cream, mix the quark with the yogurt. Then add a little of the sugar. Boil the jelly powder with as little water as possible and add it, while still hot, straight from the stove to the quark and yogurt mixture. Mix everything well and add more sugar to taste. Pour half of the mixture onto the first cake layer and spread it out evenly. Finally, carefully place the second cake layer on top. Spread the remaining cream on the cake and spread it out evenly and smooth it out. Store the whole thing in a cool place for a few hours. Once the cake has set, carefully remove the cake ring and gently peel off the baking paper. The cake is now ready to decorate. To do this, whip the cream until stiff and put it in a piping bag. If desired, pipe small mounds of cream onto the cake and garnish with the fruit. The cake tastes best when made the day before and left to set overnight.