Small but fine cheesecake

Ingredients for 1 servings:

• 3 eggs
• 80 g sugar
• 1 packet of vanilla sugar
• 110 g flour
• 1 tsp, leveled baking powder
• 100 g sugar
• 3 egg yolks
• ½ lemon(s), zest, n. B.
• 250 g cream
• 4 sheets of white gelatin
• 300 g low-fat curd cheese
• 250 g strawberries, fresh
• Powdered sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

with strawberries and sponge cake, 20 cm springform pan

First, line the bottom of a 20 cm springform pan with baking paper and preheat the oven to 190°C (375°F). Fan oven 170°C (350°F). Do not grease the sides of the pan so the batter can rise. Make a light sponge cake from the first five ingredients. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks until creamy. Slowly add the sugar and vanilla sugar. Sift the flour and mix with the baking powder. Then carefully fold in the beaten egg whites and then gradually fold in the flour mixture. Do not overmix, or the sponge will not rise. Quickly pour the batter into the pan and bake on the middle rack for 25-30 minutes. After baking, remove from the pan and peel off the baking paper to allow the cake to cool. For the cream mixture, place the quark in a cloth and squeeze it out well, or place it in a sieve. Rinse and dry the strawberries. Soak the gelatine according to the package instructions. Heat the egg yolks, sugar, and lemon zest in a saucepan over medium heat, stirring constantly. Stir until a thick cream forms. Add the squeezed gelatin to the warm cream and stir until dissolved. Then pass the cream through a sieve. Also pass the quark through the sieve. Mix three tablespoons of quark with the egg cream and stir this mixture into the remaining quark. Chill the mixture until it begins to set. Then fold in the stiffly whipped cream. Cut the now-cooled cake base in half horizontally and place the bottom half on a cake plate. Place a cake ring around the base. Spread some of the cream over the base and place about 16 strawberry halves, cut-side out, on the cake ring. Cut the remaining strawberries into small pieces and place them in the center of the cake. Spread the remaining cream on top and place the second layer on top. Chill the cake for three to four hours, then dust with powdered sugar.