Tiramisu – Italian-style quark cake

Ingredients for 1 servings:

• 150 g flour
• 3 tsp cocoa powder
• 6 eggs
• 250 g sugar
• 100 ml coffee, boiled (espresso)
• 100 ml Amaretto
• 500 g mascarpone
• 125 g quark (low-fat quark)
• ⅛ liter eggnog
• 3 tbsp sugar
• 200 ml cream
• 3 tbsp cocoa powder
• Fat for the mold
• 1 tbsp water

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

also as a dessert with a cup of espresso…

Preheat the oven to 175°C (top/bottom heat: 150°C). Grease a suitable baking pan. Mix the flour and cocoa powder. Separate the eggs and beat the egg whites until stiff peaks form. Using a hand mixer, whisk together 250g of sugar, egg yolks, and 1 tbsp of water until creamy. First, fold in the flour and cocoa mixture, then carefully fold in the beaten egg whites. Pour the batter into the pan. Place in the preheated oven and bake on the middle rack for about 40 minutes. Remove from the oven and let cool overnight. The next day, cut the cake in half horizontally. Mix the espresso and Amaretto together and evenly coat the cut sides of both cake halves. Mix the mascarpone with the low-fat quark, advocaat, and 3 tbsp of sugar. Whip the cream until stiff peaks form and carefully fold in. Spread half of the mixture on one layer, place the second layer on top, and spread the remaining mixture on top and around the edges. Spread the cream evenly and sprinkle thickly with cocoa powder. Refrigerate the cake for 1-2 hours before serving, if possible, to allow the flavor to penetrate better.