Super Dickmann's triple cake

Ingredients for 1 servings:

• 4 eggs
• 80 g sugar
• 60 g flour
• 40 g cornstarch
• 1 tsp baking powder
• 10 g cocoa
• 6 chocolate kisses with fruit flavor or other variations
• 6 chocolate kisses
• 6 chocolate kisses with coconut flavor or other variations
• 250 g low-fat curd cheese
• 500 g whipped cream
• 1 half lemon(s), the juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

For the chocolate sponge base, beat the eggs and sugar for about 3 minutes until frothy. Mix the flour, cornstarch, cocoa powder, and baking powder and sift them into the egg mixture, then briefly mix well on the lowest setting. Pour the batter into a 26cm springform pan lined with baking paper and bake for 40 minutes at 180°C. Allow the base to cool, then cut it out of the pan and place it on a cake plate. For 4 marshmallows of each variety, remove the wafers and mix each one separately with one-third lemon juice, one-third quark, and one-third of the 250g cream. Spread one-third of the marshmallow creams on the sponge base. Decorate with 2 marshmallows of each variety and the remaining 250g cream and wafers. Refrigerate for at least 1 hour.