Ingredients:

150 g sugar

1 packet of vanilla sugar

5 eggs

150 g flour

6 sheets of gelatine

175 g sugar

3 egg yolks

250 ml milk

3 1/2 cups of cream

350 g quark (low-fat quark)

Icing sugar

Preparation:

Mix 150 g sugar, vanilla sugar and eggs for about 6-8 minutes until very foamy. Then sift the flour and stir in very slowly and carefully. Bake in a preheated oven at 160 degrees with top/bottom heat for about 35 minutes (depending on the oven, until it is nice and golden yellow).

After cooling, cut in half once.

Soak the gelatine in cold water. Mix 175 g sugar, egg yolk and milk and heat (do not boil). Squeeze the gelatine well, add to the hot egg-sugar-milk and stir well with a whisk. Chill for about 30 minutes until the mixture begins to gel.

Whip 3.5 cups of cream until stiff, add low-fat quark and mix. Then add the egg-sugar-milk mixture and mix well. Place a cake ring around the bottom sponge cake layer, fill it with the mixture, put the lid on and leave in the fridge for 1 day.