Valentine's Day quark cream cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 6 packs of vanilla sugar
• 150 g flour
• 100 g cornstarch
• 2 tsp, heaped baking powder
• 500 g low-fat curd cheese
• 6 sheets of white gelatin
• 300 g whipped cream
• 125 g sugar
• 2 tsp, heaped lemon zest
• 3 eggs
• 100 g sugar
• 3 packets of vanilla sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp, heaped baking powder
• 250 g low-fat curd cheese
• 3 sheets of white gelatin
• 150 g whipped cream
• 70 g sugar
• 1 tsp lemon zest
• 300 g whipped cream
• 2 packs of cream stiffener
• some food coloring, red
• 1 can of tangerine(s)
• 1 pack of physalis
• 1 pack of cherry(s)
• possibly chocolate decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 10 hours 30 minutes

The following tins are required: – Adjustable heart-shaped cake ring – Rectangular springform pan 42 x 29 cm – Round springform pan 26 cm For the large heart, bake the sponge base: Preheat the oven to 150°C fan/convection oven. Separate the 6 eggs. Beat the egg whites with 3 tablespoons of cold water and a pinch of salt until stiff, then sprinkle in the sugar and vanilla sugar. Beat the egg yolks in one at a time. Mix the flour, cornstarch and baking powder in a bowl, sift it onto the egg mixture and fold it in lightly. Pour the batter into the rectangular springform pan and bake in the preheated oven for approx. 25 – 30 minutes. Turn out onto a wire rack and allow to cool. Prepare the filling for the large heart: Soak the 6 sheets of gelatine in cold water. Whisk the cream until stiff. Mix together the quark, sugar and lemon zest. Squeeze out the gelatine and dissolve it in a saucepan over low heat. First stir in 5 tablespoons of quark mixture, then stir into the remaining quark mixture. Immediately fold in the whipped cream. Using the cake ring, cut out a large heart from the sponge cake base and cut the base horizontally once. Place the cake ring on a cake plate and place the bottom layer inside. Spread with the quark mixture and place the sponge cake lid on top. Refrigerate for at least 4 hours. For the small heart, bake the sponge cake base: Preheat the oven to 150°C fan/convection oven. Separate 3 eggs. Beat the egg whites with 1.5 teaspoons of cold water and a pinch of salt until stiff peaks form, then drizzle in the sugar and vanilla sugar. Continue as described above and pour the batter into the round springform pan. Bake in the preheated oven for approx. 25-30 minutes. Turn out onto a wire rack and let cool. For the small heart, prepare the filling exactly as described above, using the listed ingredients. Using the cake ring, cut out a small heart from the round sponge cake base and cut the base horizontally once. Then proceed as described above and refrigerate the cake for at least 4 hours. For the decoration: Whip the cream with the cream stiffener until stiff. Stir in a little red food coloring. Place the small heart on top of the large heart and spread the colored cream all over. Decorate with the fruit, the cherries, and the chocolate decorations.