Speculoos Cherry Cake

Ingredients for 1 servings:

• 3 eggs, size L
• 3 tbsp mineral water
• 150 g sugar
• 1 packet of vanilla sugar
• 110 g flour
• 2 packets of vanilla pudding powder
• 1 ½ tsp baking powder
• 1 tbsp speculatius spice
• 2 packs of gelling powder, vegetarian (from Dr. Oetker)
• 500 g low-fat curd cheese
• 2 tsp cinnamon
• 375 ml cream
• 250 g cherry jelly (ready-made product)
• n. B. Spiced speculatius
• e.g. powdered sugar
• n. B. Jelly

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 30 minutes

For the base: First, beat the eggs with the water until frothy. Gradually add the sugar and vanilla sugar. Mix the flour, pudding powder, baking powder, and speculatius spice, sift, and carefully fold in with a whisk. Pour the batter into a baking frame or a springform pan (26 or 28 cm) lined with baking paper and bake in an oven preheated to 180°C for approx. 20-30 minutes. Allow to cool thoroughly! Then cut in half. Use a cookie cutter to cut out shapes, e.g., stars, from the top. For the filling: Whip the cream until stiff peaks form. In a bowl, beat the quark until creamy. Transfer the fruit compote to a separate bowl and stir in the cinnamon. Prepare the gelling agent according to the package instructions and divide evenly between the bowls. Mix well, then fold the cream into the quark. Finishing: Place the bottom layer in a cake ring or the edge of a springform pan, add the berry compote (reserve about 4 tablespoons), and place the middle layer inside. Fill with the quark and cream mixture. Replace the lid and fill the holes (star-shaped holes) with the remaining berry compote. Let the cake set overnight in the refrigerator. The next day, remove it from the pan and stick the speculatius biscuits around the edge with warmed jelly. Dust the cake with powdered sugar before serving.