Cup cake with lemon curd

Name: Cup cake with lemon curd
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs (Gr. M); 250 g Low-fat curd; 50 g + 4 teaspoons sugar; 1 package Vanilla sugar; 1 TABLESPOON Lemoncurd (glass); 1/2 package Vanilla sauce powder; 7-10 Tbsp Salt; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs (Gr. M)
250 g Low-fat curd
50 g + 4 teaspoons sugar
1 package Vanilla sugar
1 TABLESPOON Lemoncurd (glass)
1/2 package Vanilla sauce powder
7-10 Tbsp Salt
7-10 Tbsp Grease

Directions

1
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer). Separate the eggs. Mix quark, 50 g sugar, vanilla sugar, egg yolk and lemon curd with the whisks of the mixer. Stir in sauce powder.
2
Beat the egg white and 1 pinch of salt until stiff and fold in with a whisk.
3
Grease four ovenproof cups or moulds (each containing approx. 1/4 l). Pour in the cheesecake mixture to approx. 1 cm below the rim. Bake in a hot oven for 20-25 minutes. Remove from the oven and let it cool down for about 1 hour.
4
Sprinkle each surface with 1 teaspoon sugar. Caramelize with a kitchen gas burner or in the oven under the hot grill for 1-2 minutes until golden brown.