Dome cake with sponge roll

Ingredients

Directions

1. 1

   Beat the eggs and 100 g sugar in a hot water bath until the sugar is dissolved. Then beat cold until a thick, firm cream is formed. Mix 50 g flour, cornstarch and lemon zest and fold into the egg mixture. Spread the sponge mixture on a baking tray lined with baking paper. Bake in the preheated oven (electric oven: 225 °C/ gas: level 4) for approx. 8 minutes on the 2nd rack from below. Take out, turn the sponge cake with baking paper upwards onto a damp kitchen towel. Coat baking parchment with a little water and remove. Cover sponge cake with a 2nd damp kitchen towel and let it cool down for about 30 minutes.

2. 2

   Soak the gelatine. Wash the strawberries, dab dry, clean and halve or quarter them. Cut open the vanilla pod and scrape out the pulp. Squeeze the gelatine and dissolve at low heat. Mix a little mascarpone with the gelatine. Mix the rest of the mascarpone, quark, lemon juice, vanilla pulp and 150 g sugar, allow the gelatine mixture to shrink. Chill for about 30 minutes. In the meantime warm up the jam slightly and stir until smooth. Halve the sponge cake lengthwise, spread with jam and roll up to 2 roulades. Put in a cool place for about 15 minutes and then cut into 1 cm thick slices. Line a glass bowl (approx. 24 cm Ø; approx. 1 1/2 l capacity) with the slices. Whip the cream until stiff. As soon as the mascarpone quark cream begins to gel, fold in the cream. Fold the strawberries into the cream and place in the mould lined with sponge cake rolls and chill for 3-4 hours. In the meantime knead the remaining flour, fat, remaining sugar and egg yolk into a smooth dough.

3. 3

   In the meantime warm up the jam slightly and stir until smooth. Halve the sponge cake lengthwise, spread with jam and roll up to 2 roulades. Put in a cool place for about 15 minutes and then cut into 1 cm thick slices. Line a glass bowl (approx. 24 cm Ø; approx. 1 1/2 l capacity) with the slices. Whip the cream until stiff. As soon as the mascarpone quark cream begins to gel, fold in the cream. Fold the strawberries into the cream and place in the mould lined with sponge cake rolls and chill for 3-4 hours. In the meantime knead the remaining flour, fat, remaining sugar and egg yolk into a smooth dough. Cover and let rest for about 30 minutes. Roll out to a circle (22-24 cm Ø) about 3 mm thick on a floured work surface. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes. Take out and let cool down. Place the short pastry base on the cream and carefully turn the dome cake out of the tin. Heat up the apricot jam and coat the cake with it

4. 4

   Cover and let rest for about 30 minutes. Roll out to a circle (22-24 cm Ø) about 3 mm thick on a floured work surface. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes. Take out and let cool down. Place the short pastry base on the cream and carefully turn the dome cake out of the tin. Heat up the apricot jam and coat the cake with it

5. 5

   waiting time approx. 3 hours