Small cheese and cream cake

Ingredients for 1 servings:

• 100 g flour
• 40 g sugar
• 1 pinch of salt
• 1 egg yolk
• 60 g butter, cold
• 3 sheets of white gelatin
• 100 ml milk
• 60 g sugar
• 1 tsp lemon zest, grated
• 2 egg yolks
• 200 g low-fat curd cheese
• 1 tbsp lemon juice, freshly squeezed
• 200 g cream
• Powdered sugar for dusting

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

(18 cm diameter)

Sift the flour into a bowl and make a well in the center. Sprinkle with sugar and salt, then add the egg yolk. Spread the butter, cut into small pieces, around the edge. Quickly knead everything, starting at the edge, into a smooth dough. Wrap in foil and chill for 30 minutes. Preheat the oven to 175°C. Roll out the dough on a lightly floured surface into two round circles the size of a springform pan (18 cm diameter). Place the circles on a baking sheet lined with baking paper. Place in the hot oven and bake for about 8-10 minutes until crispy. Remove the cake layers while still warm and cut one layer into eight cake slices. Allow to cool. For the filling, soften the gelatin according to the package instructions. Bring the milk, sugar, and lemon zest to a boil in a saucepan. Whisk 3 tablespoons of this mixture with the egg yolks, then gradually stir this mixture into the hot milk. Heat, stirring constantly, until the cream thickens slightly. Squeeze out the gelatine well and dissolve it in the warm cream. Pour the cream through a sieve and let it cool completely. Now thoroughly stir the quark and lemon juice into the cream. Whip the cream until stiff and fold it into the cold quark cream. Place the entire cake base in the springform pan. Spread the cream on top and cover with the second portioned cake base. Chill for at least 3 hours. Dust with powdered sugar before serving. Tip: For a large cake, double the amount of ingredients.