Light and Fluffy Cake with Creamy Topping 

Instructions:

1. Preheat your oven to 180°C (350°F) for conventional ovens, or 160°C (320°F) for fan ovens. Lightly grease a 22 x 22cm baking tin with cooking spray and line the bottom with parchment paper.
2. In a large bowl, whisk together the egg yolks, sweetener, and vanilla extract until pale and fluffy (about 5 minutes).
3. In a separate bowl, clean and dry the beaters of your electric mixer to ensure best results. Whip the egg whites until they form soft peaks. Gently fold the egg whites into the yolk mixture using a spatula.
4. Sift the flour and baking powder into the bowl and carefully fold them in with the spatula until just combined. Avoid overmixing.
5. Pour the cake batter into the prepared baking tin and bake for 20-25 minutes, or until golden brown and firm to the touch. Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
6. While the cake cools, prepare the topping. In a bowl, combine the yogurt/cottage cheese, quark cheese, icing sugar, and vanilla extract. Stir well until smooth. Don’t overmix, or the topping may become runny.
7. Once the cake is cool, spread the topping evenly over the surface. Chill the cake in the refrigerator for 10 minutes to allow the topping to set.
8. Before serving, decorate the top with sprinkles (optional). Cut the cake into 16 squares and enjoy!

Tips:

• For a richer flavor, substitute 2 tablespoons of cocoa powder for an equal amount of flour in the cake batter.
• You can adjust the amount of sweetener to your taste preference.
• Experiment with different toppings like fresh fruit or a drizzle of melted sugar-free chocolate.
• Store leftover cake in an airtight container in the refrigerator for up to 3 days.