Torta Piccola Sensuale al Formaggio Fresco with Panna Montata

Ingredients for 1 servings:

• 1 egg(s), separated
• 42 g sugar
• 25 g flour
• 17 g cornstarch
• 1 tsp, leveled baking powder
• 250 g quark
• 60 g sugar
• ½ packet of vanilla sugar
• 3 sheets of gelatin
• 200 ml whipped cream
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

For an 18 cm springform pan: Beat the egg whites until stiff peaks form. Beat the egg yolks with sugar and a little water until frothy. Sift the flour, baking powder, and cornstarch into the pan and fold in the beaten egg whites. Pour into the springform pan and bake at 180°C for 20 minutes. Let the sponge cake cool for 2 hours, then cut in half. Soak the gelatine in a little water, then squeeze out the excess water and dissolve it over low heat. Whip the cream until stiff peaks form. Mix the quark with the sugar and vanilla sugar, fold in the dissolved gelatine, then fold in the whipped cream. Pour between the cake layers and leave to set in the refrigerator. Dust the cake top with icing sugar.