Ingredients
150 g sugar 1 packet vanilla sugar
5 eggs

150 g flour 6 sheets of gelatine
175 g sugar 3 egg yolks
250 ml milk3
1/2 cups cream
350 g quark (low-fat quark)
powdered sugar Preparation
Mix 150 g sugar, vanilla sugar
and eggs for about 6-8 minutes until very fluffy.
Then sift the flour and stir in very slowly and carefully.
Bake in a preheated oven at top/bottom heat at 160 degrees for about 35 minutes (depending on the oven, until it is nice and golden).
After cooling, cut once.
Soak gelatin in cold water. Mix 175 g sugar, egg yolks and milk and heat (do not boil).
Squeeze out the gelatine well, add it to the hot egg-sugar milk and whisk until well combined.
Chill for about 30 minutes until the mixture begins to gel.
Whip 3.5 cups 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 of the sponge cake, pour the mixture on top, put the lid on it and let it sit in the fridge for 1 day.
Dust with powdered sugar before serving.