Mix 150 g sugar, vanilla sugar and eggs until very foamy, about 6-8 minutes. Then sift the flour and stir in very slowly and carefully. Bake in a preheated oven at 160 degrees top/bottom heat for about 35 minutes (depending on the oven, until it is nice and golden).
Once cooled, cut once.
Soak the gelatine in cold water. Mix 175 g sugar, egg yolk and milk and heat (do not boil). Squeeze out the gelatine well, add it to the hot egg-sugar milk and mix well with a whisk. Chill for about 30 minutes until the mixture begins to gel.
Beat 3.5 cups of cream until stiff, add low-fat quark and stir. Then add the egg-sugar-milk mixture and mix well. Place a cake ring around the bottom sponge cake base, fill it with the mixture, put the lid on and let it sit in the fridge, ideally for 1 day.
Before serving, sprinkle with powdered sugar.
ADVERTISEMENT
