Spaghetti cake

Ingredients for 1 servings:

• 3 egg whites
• 1 pinch of salt
• 100 g sugar
• 3 egg yolks
• 1 pack of pudding powder, vanilla
• 60 g flour
• 1 pinch of baking powder
• 500 ml whipped cream
• 250 g low-fat curd cheese
• 1 pack Dr. Oetker paradise cream vanilla
• 1 can peach(s), in wedges, or other fruit
• 1 bottle of dessert sauce, strawberry or raspberry
• 3 tbsp chocolate shavings, white
• 1 pack of cream stiffener

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

looks like spaghetti ice cream

For the sponge cake, beat the egg whites with the salt until stiff. Add the sugar and beat until fluffy. Whisk the 3 egg yolks and fold in the flour, custard powder, and baking powder. Pour the batter into a greased 28cm springform pan and bake at 200g top/bottom heat for 15 minutes. Let the base cool in the pan to prevent shrinkage. For the topping, beat the cream and cream stabilizer until almost stiff and stir into the quark, then stir in the paradise cream powder. Take a small amount of this mixture and spread it thinly over the sponge cake. Arrange the fruit on top. Pipe the remaining cream “spaghetti” onto the peaches using a multi-hole pastry press or a potato ricer. Carefully pour the sauce over the cake and sprinkle with white chocolate shavings.