(Percentage of daily recommendation)
|Calorie||197 kcal||(9 %)|
|Protein||8 g||(8 %)|
|Fat||3 g||(3 %)|
|Carbohydrates||33 g||(22 %)|
|Sugar added||15 g||(60 %)|
|Roughage||5 g||(17 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.6 μg||(3 %)|
|Vitamin E||0.8 mg||(7 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||1.9 mg||(16 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||27 μg||(9 %)|
|Pantothenic acid||0.6 mg||(10 %)|
|Biotin||7.9 μg||(18 %)|
|Vitamin B₁₂||0.7 μg||(23 %)|
|Vitamin C||7 mg||(7 %)|
|Potassium||269 mg||(7 %)|
|Calcium||74 mg||(7 %)|
|Magnesium||22 mg||(7 %)|
|Iron||1.3 mg||(9 %)|
|Iodine||8 μg||(4 %)|
|Zinc||0.8 mg||(10 %)|
|Saturated fatty acids||1.1 g|
|Uric acid||29 mg|
Separate the eggs. Combine egg whites, salt and 2 tablespoons sugar in a tall vessel. Beat with a hand mixer until stiff.
Whisk yolks with remaining sugar and 3 tablespoons of hot water in a bowl until frothy, about 4 minutes.
Place flour, cornstarch and cocoa in a fine sieve and sift into a second bowl. Alternately mix flour mixture and egg whites into the egg-yolk cream until combined.
Line a springform pan (24 cm or approximately 9 inches in diameter) with parchment paper. Pour in batter and smooth the surface. Bake on second rack from bottom of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown, 8-10 minutes.
Let cool in pan on a wire rack. Loosen the side of the pan.
Peel quince, cut into quarters, remove seeds and cut quince into thin slices. Place quince in a pot.
Halve vanilla bean lengthwise and scrape out the seeds. 2 Squeeze tablespoons juice from lemon.
Combine vanilla and lemon juice with apple juice and add to the quince. Bring to a boil and cook over low heat until quince is tender, about 10 minutes.
Drain quince well in a sieve (reserving the juice) and place on the cake.
Prepare the pie glaze with the cooking liquid and water according to package instructions (or combine melted apricot jam with cooking liquid). Pour over top of the cake and chill.
Soak the gelatin in cold water for about 5 minutes. Mix quark with yogurt until smooth. Add sweetener to taste and sprinkle with cinnamon.
Dissolve the softened gelatin in a small pot over low heat while stirring.
Add approximately 1/3 of the yogurt mixture to the warm gelatin and stir, then add the remaining mixture and stir again.
Spread the yogurt cream over top of cake and refrigerate until set, at least 2 hours.
To serve, remove the side of the pan and put the cake on a plate. Dust with cinnamon just before serving.