Super-quick quark and yogurt cake

Ingredients for 1 servings:

• 210 g sugar
• 6 eggs
• 1 packet of vanilla sugar
• 180 g flour
• 1 tsp baking powder
• Grease for the tray
• Flour for the baking sheet
• 1,000 g quark, fat content of your choice
• 1,000 g yogurt (peach-passion fruit yogurt)
• 4 packs of gelatin powder
• Water for soaking
• 2 large cans of fruit of your choice (e.g. peach halves, tangerines, pineapple …)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

ideal for hot days

For the sponge cake, beat the egg yolks with 2/3 of the sugar and the vanilla sugar until frothy. Beat the egg whites with 1/3 of the sugar until very stiff and add to the foam mixture. Add the flour mixed with the baking powder and fold in. Place on a greased and floured baking sheet and bake for about 40 minutes at 160°C (convection oven). Then immediately turn out of the sheet onto baking paper and let cool. If desired, cut the finished cake base in half with a knife or a string. If you don’t want to bake the cake yourself, you can also use a store-bought cake base. Top the bottom part of the base with some of the fruit (cut it a little smaller if necessary) and surround it with a cake border. For the cream, mix the quark with the fruit yogurt until the mixture is smooth. (Note: the quark neutralizes the flavor somewhat. If you prefer a sweeter cream, you can sweeten it with additional powdered sugar.) Soak the gelatin according to the package instructions. I used the required amount of juice from the fruit can as the liquid for dissolving. Let the hot gelatin cool slightly, then add a few spoonfuls of the yogurt-quark mixture and stir. Finally, add the gelatin-yogurt-quark mixture in several portions to the large amount of yogurt-quark mixture and stir in. Pour about 1/3 of the prepared mixture onto the bottom layer covered with fruit and spread it out. The top sponge layer is placed immediately on top and also covered with prepared fruit pieces. Pour the remaining 2/3 of the yogurt-quark mixture on top and spread it evenly. If you want to decorate the cake, you should do so right away, before the gelatin sets, because then you can hardly put anything else in it. To decorate, you can arrange some of the fruit you used on top, more or less artistically, or insert lemon balm leaves or amaretti biscuits. The cake is then placed in the refrigerator, where it gradually sets. All in all, a super quick and really delicious recipe for hot days.