Ingredients
For 1 Cake tin 9" Ø
For the sponge base
3pcs
Egg(s)
150g
Sugar
0.5sachet(s)
Vanilla sugar
1pinch(es)
Salt
0.5pcs
Lemon(s), juice and finely grated zest
Rum flavoring, as desired
130g
AP Flour, plain
For the cream
500g
QimiQ Classic
10tbsp
Cane sugar
250g
Low fat quark [cream cheese]
4pcs
Lime(s), juice and finely grated zest
Cachaça / sugar cane rum, as desired
125ml
Whipping cream 36% fat, beaten
Preparation
- For the sponge base: separate the eggs. Whisk the egg yolks with half of the sugar, vanilla sugar, salt, lemon juice, lemon zest and rum aroma until fluffy.
- Whisk the egg whites with the remaining sugar until fluffy.
- Sieve the flour and fold into the egg yolk mixture alternately with the whisked egg whites.
- Fill into a cake tin lined with baking paper and bake in a preheated oven at 160 °C (air circulation) for approx. 20 minutes.
- For the cream: whisk the unchilled QimiQ Classic smooth. Add the sugar, quark, lime juice and lime zest and mix well. Refine with the Cachaça.
- Fold in the whipped cream.
- Spread the cream onto the sponge base and allow to chill for approx. 4 hours. Decorate with lime fillets if required.
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