Strawberry cream cheese cake in a glass

Ingredients for 4 servings:

• 1 egg(s)
• 25 g flour
• 25 g sugar
• 1 vanilla sugar
• ½ tsp baking powder
• 1 cup of cream
• possibly cream stiffener
• 250 g low-fat curd cheese
• 2 packets of vanilla sugar
• e.g. powdered sugar
• 250 g strawberries, or fruits of your choice
• ½ lemon(s)
• possibly pistachios

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

fruity-creamy dessert, easy to prepare

Separate the eggs and beat the egg whites until stiff. Stir the sugar and vanilla sugar into the beaten egg whites. Fold in the egg yolks, then add the sifted flour and baking powder (Caution: Do not overbeat after adding the flour). Pour the sponge cake mixture into a greased and floured pan. Due to the small amount of batter, the pan should not be too large, otherwise the base will be too dry. Bake at 150°C fan/convection oven (160-165°C top and bottom heat) for about 7-10 minutes. It’s best to do a skewer test. Remove from the oven and let cool. For the cheesecake, mix the quark with the powdered sugar. You can sweeten this to your liking (I use about 3 tablespoons). Whip the cream with two packets of vanilla sugar. Fold the cream into the quark. If you usually whip cream with cream stiffener, you can of course do that. I prefer the taste without. My tip for whipping cream: Place the cream in the freezer for 20 minutes beforehand. Add the bowl and beater, or put it in the refrigerator. Everything must be very, very cold. This always works for me. For the fruit purée, purée 125g strawberries with the juice of half a lemon and three teaspoons of powdered sugar. Chop the remaining 125g strawberries and fold them into the purée (you can, of course, use any fruit you like). Now layer everything in glasses. I do the following: strawberry purée, cream cheese, sponge cake (torn into small pieces), a thin layer of cream cheese, and finally a dollop of strawberry purée. I decorate the whole thing with a few pistachios. It can be eaten immediately or refrigerated for a few hours.