Lime wrap cake

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp, heaped baking powder
• 8 sheets of white gelatin
• 2 limes, untreated
• 500 g quark (low-fat quark)
• 500 g sour milk
• 75 g sugar
• 2 packets of vanilla sugar
• possibly cream, whipped until stiff

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

very refreshing and low in fat

Make a sponge cake mixture from eggs, sugar, flour, cornstarch, and baking powder. Place on a baking sheet and bake at 175°C for approximately 12-15 minutes. Then let it cool on a wet kitchen towel. Soak the gelatin. Grate the zest of one lime. Squeeze the juice of both limes. Mix the quark, sour cream, sugar, vanilla sugar, lime zest, and juice well. Dissolve the gelatin and fold it into the cream. Chill until it begins to set. Cut the sponge cake into 5 strips (each about 5 cm wide) from the long side. Spread half of the lime cream over the sponge strips. Roll one sponge strip directly onto a cake plate to form a snail. Wrap the remaining strips around the snail and press each one down firmly. Spread the remaining lime cream all over the cake. I also decorated the cake with whipped cream and lime slices. While not quite as low-fat this way, it’s still much more delicious.