Slim cheesecake with sponge cake and fruit

Ingredients for 1 servings:

• 1 kg quark (low-fat quark)
• 4 tbsp semolina
• 2 egg whites
• 1 egg(s), whole
• Sweetener, liquid or 200 – 250 g sugar
• ½ pack of baking powder
• 1 packet of pudding powder (vanilla flavor)
• 1 lemon(s), juice
• 500 g fruit, e.g. cherries, peaches, tangerines…
• 50 g sugar
• 100 g flour
• 125 ml milk (1.5%)
• 2 egg whites
• 1 tbsp cocoa, heavily heaped
• 1 packet of baking powder
• 1 tbsp jam

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Low-fat and so delicious! Easy to prepare

For the sponge cake: Preheat the oven to 175°C (top/bottom heat). Beat the egg whites until stiff. In a separate bowl, sift the flour, add the baking powder, cocoa, and sugar. Stir in the milk and whisk vigorously for at least 1 minute until smooth. Fold in the egg whites and mix gently with a whisk. Line a springform pan (which will also be used later for the quark mixture) with baking paper or grease it and fill with the sponge cake batter. Tap the bottom of the pan with your hand to ensure even distribution. Bake for about 15-20 minutes. For the quark mixture: Mix the quark with the egg, add the semolina, sweetener, lemon juice, baking powder, and custard powder. If you have any leftover fruit juice, you can add a little (max. 4 tablespoons). Add the fruit and mix everything together by hand. Beat the egg whites until stiff and fold in. Remove the finished sponge cake from the tin and let it cool. Line the springform pan with baking paper or grease it, and pour in the quark mixture. Tap the bottom of the springform pan again with your hand. Preheat the oven to 180°C and bake the quark mixture for about 60 minutes. After baking, let everything cool slightly and carefully remove from the tin. Spread the jam over the sponge cake and carefully place the quark mixture on top. The cake tastes best after it has had a day to stand. But it’s also delicious fresh. It contains only 1g of fat for 16 slices.