Rhubarb cheesecake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, boiling
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g cornstarch
• 100 g flour
• ½ tsp baking powder
• 500 g rhubarb
• 200 g sugar
• 10 sheets of gelatin
• 500 g low-fat curd cheese
• 2 packets of vanilla sugar
• 400 g cream
• n. B. Icing sugar for dusting

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 200°C (top/bottom heat). Prepare a 28cm cake tin. Separate the eggs. Beat the egg yolks with the sugar, vanilla sugar, and boiling water until frothy. Beat the egg whites until stiff. Mix and sift the cornstarch, flour, and baking powder. Fold the flour mixture into the egg yolk mixture, then fold in the beaten egg whites. Pour the batter into the tin and bake for 30 minutes, testing if necessary. Remove the finished base from the tin and let it cool on a wire rack. Cut the base in half. For the cream, peel and finely chop the rhubarb, and bring to a boil in a saucepan with the sugar and a little water. Soak the gelatin in cold water. When the rhubarb is tender, puree it and remove from the heat. Stir in the gelatin and let it cool. In the meantime, place the bottom layer on a cake plate and place a cake ring on top. Whip the cream until stiff. When the compote begins to set, stir in the quark and cream. Pour the mixture onto the base and smooth it out, then place the top layer on top. Let it set overnight in the refrigerator. Remove the cake from the tin and sprinkle with powdered sugar.