Cheese Whipped Cream Cake

A simple but delicious cake recipe:

Beat egg yolks and sugar with mixer until creamy, add hot water drop by drop. Combine flour, potato flour and baking powder and mix loosely into the egg yolk mixture. Whip the egg whites until stiff, fold in the sugar and finally fold into the batter.

Line the bottom of a cake springform pan with parchment paper, pour in the batter and smooth out, bake.

Circuit:

170 to 190 °C , 1st sliding rack v. U.

160 to 180 degrees , convection oven

about half an hour

After complete cooling, cut sponge cake base 2 times. Mix fat, sugar and egg yolks until very creamy. Fold in the juice of one lemon and low-fat quark, finally add the well drained tangerines. Soak the gelatine in the juice of 1 can of tangerines for about 10 minutes, then let it melt on the automatic hotplate 1-2 while stirring, stir again a little bit cooled with 1-2 tbsp. of the curd mixture, then mix everything together.

Stir the stiffly beaten egg whites and whipped cream into the curd filling.

Place a sponge cake base on a cake plate, place the edge of a cake springform pan lined with parchment paper around it.

Spread some of the curd mixture on the sponge cake layer, then place the 2nd layer on top, press it a tiny bit smooth, spread with curd mixture, place the last sponge cake layer on top. Let the cake set in the refrigerator for one night.

One day later remove the ring around the cake.

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