Raspberry and Lemon Slices

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 120 g of sugar. Mix flour, baking powder and starch, sieve onto the mixture and fold in. Line a baking tray with baking paper and spread the mixture on it. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Remove the cake from the oven, turn it over onto a sugared tea towel and remove the paper.

2. 2

   Let the sponge cake cool down. Sort the raspberries. Wash the lemon, grate dry and thinly grate the peel. Halve the lemon and squeeze it. Mix quark, 100 g sugar, lemon peel and juice. Halve the sponge cake crosswise. Place a cake frame around a base. Whip the cream until stiff. Stir in the gelatine with the whisk of the hand mixer. Fold 250 g raspberries and whipped cream into the quark. Spread the cream on the cake base, place the 2nd cake base on top and chill for about 1 hour.

3. 3

   Halve the sponge cake crosswise. Place a cake frame around a base. Whip the cream until stiff. Stir in the gelatine with the whisk of the hand mixer. Fold 250 g raspberries and whipped cream into the quark. Spread the cream on the cake base, place the 2nd cake base on top and chill for about 1 hour. Wash the lemon balm and dab dry. Dust the cake with icing sugar, cut into 15 pieces and decorate with about 40 raspberries and lemon balm