Lemon-lime tart with sponge cake base (for 8 pieces)

Ingredients

Directions

1. 1

   Melt the butter. Put the lady fingers in a freezer bag and crush them finely with a cake roll, mix with liquid butter. Place a springform pan rim (20 cm Ø) on a cake plate. Pour the sponge crumbs into the tin and press them firmly together to form a cake base. Put it in a cold place. Mix the jelly in a pot with 1/4 litre of cold water and let it swell for 10 minutes.

2. 2

   Mix quark, lemon juice, 75 g sugar and vanillin sugar until smooth. Add the remaining sugar to the jelly and heat up (do not boil) while stirring until the sugar has dissolved. Let it cool down. Beat 250 g cream until stiff. Cut balm leaves into fine strips. When the jelly starts to gel, stir in the quark first, then the cream and the lemon balm strips. Smooth the mixture on the sponge cake base. Put the cake in a cool place for at least 2 hours. Whip the rest of the cream until stiff. Pour into a piping bag with star-shaped spout. Loosen the edge of the springform pan and squirt small tuffs onto the cake.

3. 3

   When the jelly starts to gel, stir in the quark first, then the cream and the lemon balm strips. Smooth the mixture on the sponge cake base. Put the cake in a cool place for at least 2 hours. Whip the rest of the cream until stiff. Pour into a piping bag with star-shaped spout. Loosen the edge of the springform pan and squirt small tuffs onto the cake. Decorate with lime slices, lemon balm and pistachios. Makes 8 pieces