Vanilla curd walnut cake

Ingredients for 1 servings:

• 300 g wheat flour type 405
• 180 g butter in pieces, cold
• 120 g sugar
• 2 eggs, size M
• 500 g low-fat curd cheese
• 1 packet of vanilla pudding powder
• 2 tbsp vanilla paste
• 120 g sugar
• 6 egg yolks, size M
• 2 tbsp rum
• 6 egg whites, size M
• 100 g sugar
• 160 g walnuts, ground
• some walnut halves for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Toast the ground walnuts in a dry pan, stirring constantly, until lightly browned. Then immediately transfer to a cold bowl and let cool. Quickly knead the ingredients for the shortcrust pastry together. Roll out onto the bottom of a 28 cm springform pan to the edge and refrigerate for half an hour. Prick the dough several times with a fork. Then bake in a preheated oven at 180°C (top/bottom heat) for 25 minutes. Meanwhile, mix the ingredients for the quark cream in a bowl until smooth. Beat the egg whites with a hand mixer until stiff. While continuing to beat constantly, gradually add the sugar and continue beating until the mixture becomes slightly creamy and glossy. Then mix in the roasted nuts. Remove the cake from the oven, pour the quark cream onto the pastry base, spread the nut snow on top and carefully smooth it down. Return to the oven and bake for another 45 minutes. Let the finished cake cool on a wire rack. Decorate with the walnut halves. To prevent them from falling off, you can stick them to the cake with a little powdered sugar.