Ingredients
For 1 Cake tin 26 cm Ø
For the sponge base
6
Egg(s)
300g
Sugar
1package
Vanilla sugar
1pinch(es)
Salt
1ea
Lemon juice, juice only
0.5g
Lemon peel, from 1/2 lemon
1dash of
Rum
260g
Flour, plain
For the filling
500g
QimiQ Whip Pastry Cream, chilled
250g
Quark 20 % fat
100g
Sugar
1package
Vanilla sugar
1ea
Lemon(s), juice and finely grated zest
250ml
Whipping cream 36 % fat, whipped
Preparation
- Preheat the oven to 160 °C (air circulation).
- For the sponge base: separate the eggs. Whisk the egg yolks with half of the sugar, the vanilla sugar, salt, lemon juice, lemon zest and rum flavouring until fluffy.
- Whisk the egg whites until fluffy. Add the rest of the sugar and continue to whisk until stiff.
- Sift the flour and fold it into the egg yolk mixture alternately with the egg white.
- Line a loose bottomed baking tin with baking paper. Pour the cake mixture into the cake tin (26 cm Ø) and bake for approx. 35 minutes. Allow to cool.
- For the filling: whisk the unchilled QimiQ Classic smooth. Add the quark, sugar, vanilla sugar and lemon juice and mix well. Fold in the whipped cream.
- Halve the sponge base through the middle. Place one sponge base in a cake ring and cover with a layer of cream. Top with the second sponge base.
- Allow to chill for approx. 4 hours.
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