Quark cream cake

Name: Quark cream cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 3 Eggs (size M); 275 g Sugar; 1 package Vanillin sugar; 50 g Flour; 50 g Cornstarch; 1 coated Tsp Baking Powder; 8 sheets white gelatine; 1/4 l Milk; 1 pinch Salt; 7-10 Tbsp grated zest of 1 lemon; 500 g Whipped cream; 4 Egg yolk (size M); 500 g Low-fat curd; 2 TABLESPOONS Icing sugar; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

3 Eggs (size M)
275 g Sugar
1 package Vanillin sugar
50 g Flour
50 g Cornstarch
1 coated Tsp Baking Powder
8 sheets white gelatine
1/4 l Milk
1 pinch Salt
7-10 Tbsp grated zest of 1 lemon
500 g Whipped cream
4 Egg yolk (size M)
500 g Low-fat curd
2 TABLESPOONS Icing sugar
baking paper

Directions

1
Beat 3 egg whites and 3 tablespoons of water with the whisk of a hand mixer until stiff. Gradually add 75 g sugar with vanillin sugar. Then fold in 3 egg yolks and the beaten egg white.
2
Sieve flour, starch and baking powder onto the egg foam mixture and carefully fold in with a whisk. Line a springform pan (26 cm Ø) with baking paper, fill in sponge mixture. Bake in the preheated oven (electric: 175 °C/ gas: level 2) on the middle shelf for 25-30 minutes.
3
Take out and let it cool down on a cake rack for about 10 minutes. Remove from the mould. For the filling, soak gelatine in cold water. Heat milk, rest of sugar, salt, lemon peel and egg yolk while stirring constantly (do not boil!).
4
Pour into a bowl. Squeeze the gelatine well and dissolve in the milk. Chill for about 30 minutes until the mixture begins to gel. In the meantime whip cream until stiff. Fold the quark first, then the cream into the gelling cream with a whisk.
5
Divide the base once, cover the bottom cake layer with a cake ring and spread the cream quark cream evenly on top. Cover with the second cake base and put in a cool place for about 3 hours. Dust with icing sugar just before serving.
6
Results in about 16 pieces.