Passion Fruit Yogurt Cake

Ingredients

• 1 egg
• 50 g flour
• 50 g sugar
• 1 tsp Baking powder
• 2 tbsp water
• 500 g Low-fat quark
• 200 ml mango‑passion fruit smoothie (refrigerated)
• Sugar to taste
• 300 g whipping cream
• 12 sheets of white gelatin
• 200 ml passion fruit nectar
• 1 packet clear gelatin glaze
• 1 tbsp sugar

Instructions

1. 1.

   Separate the egg, beat the whites until stiff peaks form. Whisk the yolks with water and sugar until frothy. Gently fold the beaten whites into the yolk mixture, sift flour with baking powder over it, and carefully fold everything together.

2. 2.

   Line a springform pan bottom with parchment paper and clamp the rim firmly. Pour in the batter and smooth the top. Bake in a preheated oven at 180 °C for about 10 minutes. Remove from the oven and let cool.

3. 3.

   Meanwhile soak gelatin sheets in plenty of cold water. Whisk quark with smoothie until smooth, sweeten with sugar to taste. Squeeze out excess water from gelatin and melt it gently in a small pot over low heat. Stir in a bit of quark mixture, then quickly fold into the remaining quark. Let set. In the meantime beat cream stiffly. When the custard starts to thicken, fold in the whipped cream evenly.

4. 4.

   Place the sponge on a plate, remove parchment paper and place a ring around it. Spoon the filling over the sponge and smooth the surface. Chill for at least 3 hours until firm.

5. 5.

   Whisk nectar with glaze, add sugar and heat gently in a small pot while stirring, bring to a boil once, set aside, let cool slightly, then pour evenly over the chilled cake. Chill again for at least 1 hour. Remove ring, cut into pieces and serve.