The world's best cream cheese cake

Ingredients for 1 servings:

• 150 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 150 g flour
• 6 sheets of gelatin
• 175 g sugar
• 3 egg yolks
• 250 ml milk
• 3 ½ cups cream
• 350 g low-fat curd cheese
• powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 35 minutes; Total time approx. 10 hours 20 minutes

Beat 150g sugar, vanilla sugar, and eggs for about 6-8 minutes until very foamy. Then sift the flour and stir in very slowly and carefully. Bake the mixture in a preheated oven at 160°C (top/bottom heat) for about 35 minutes (depending on the oven, until a nice golden yellow). Once cooled, cut once. Soak the gelatine in cold water. Mix 175g sugar, egg yolks, and milk and heat (do not boil). Squeeze the gelatine well, add it to the hot egg-sugar-milk, and mix well with a whisk. Chill for about 30 minutes, until the mixture begins to set. Whip 3.5 cups of cream until stiff peaks form, add the low-fat quark, and mix well. Then add the egg-sugar-milk mixture and mix well. Place a cake ring around the bottom sponge layer, fill it with the mixture, put the lid on, and let it set in the refrigerator, ideally for 1 day. Dust with powdered sugar before serving.