Snow mousse-cheese cake

Ingredients

Directions

1. 1

   Beat the soft fat, 125 g sugar and vanillin sugar until creamy. Separate the eggs, stir in the egg yolks one by one. Mix flour and baking powder and stir in briefly together with the milk. Grease a springform pan (26 cm Ø) and spread half of the dough. Beat the egg white until stiff, gradually fold in the icing sugar. Spread half of the meringue mixture, slightly wavy, on the filled sponge mixture.

2. 2

   Leave a 2-3 cm wide rim all around. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Chill the rest of the meringue. Remove the finished base from the mould. Wash the mould and bake a second base from the remaining dough and meringue. Let it cool down. Soak gelatine in cold water. Whip the cream until stiff. Mix quark, 100 g sugar and lemon peel. Squeeze the gelatine, dissolve and mix with lemon juice. Then stir into the quark mixture and fold in the cream. Place a tortering around a meringue base and spread with 200 g plum jam.

3. 3

   Whip the cream until stiff. Mix quark, 100 g sugar and lemon peel. Squeeze the gelatine, dissolve and mix with lemon juice. Then stir into the quark mixture and fold in the cream. Place a tortering around a meringue base and spread with 200 g plum jam. Add the quark cream, smooth it down and cover with the second meringue base. Put the cake in a cool place for about 2 hours. Remove the cake from the cake ring, lift it onto a cake plate and sprinkle with icing sugar