Yogurt and quark cake

Ingredients for 1 servings:

• 2 eggs
• 60 g sugar
• 1 pack of lemon peel flavoring (Citro-Back)
• 1 tsp baking powder
• 70 g flour
• 12 sheets of gelatin
• 1 can apricot(s)
• 30 g sugar
• 3 cl apricot liqueur, optional
• 1 packet of vanilla pudding powder
• 250 g quark
• 150 g yogurt
• 2 lime(s), untreated, zest
• 100 g sugar
• 400 ml cream

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

Preheat the oven to 180°C (top/bottom heat). For the base, beat the eggs with 2 tablespoons of water, sugar, and lemon zest flavoring until frothy. Mix the flour with the baking powder and fold in. Pour the mixture into a greased 26cm springform pan. Bake in the hot oven for approx. 20 to 25 minutes, then remove from the pan and allow to cool. For the filling, soak 4 leaves of gelatine. Puree the apricots with the juice, sugar, and liqueur. Mix the custard powder with 6 tablespoons of this puree. Bring the remaining puree to the boil, stir in the custard puree, and bring everything to the boil. Now mix 4 tablespoons of the pudding with the squeezed out and dissolved gelatine and fold into the pudding. Allow to cool. Soak the remaining 8 leaves of gelatine. Mix together the quark, yogurt, grated lime zest, and sugar. Dissolve the gelatin until it is dripping wet, mix it with 6 tablespoons of the quark mixture, and then fold it into the remaining quark mixture. Chill for about 30 minutes, then whip the cream until stiff peaks form and fold it in. Place a cake ring around the sponge cake base. Pour in half of the quark cream, then spread the apricot mixture on top, then top with the remaining quark mixture. Roughly mix everything with a fork (to create a marbled texture). Chill the cake for about 2 hours before serving.