John Myers
Ingredients for 1 servings:
- 140 g sugar
- 120 g butter
- 4 egg yolks
- 4 egg whites, of which stiff peaks
- 1 packet of vanilla sugar
- 1 pinch of salt
- 1,000 g quark (low-fat curds)
- 2 lemons, juice and zest
- 5 tbsp cream
- 7 tbsp semolina
- 1 jar of raspberries or cherries (approx. 800 grams)
- 2 points cake glaze
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
with raspberry or cherry glaze
Cream butter with sugar, vanilla, sugar, salt and egg yolks until fluffy. Stir in lemon juice and zest with curd cheese, cream and semolina and finally lightly fold in the stiff egg whites. Spread into the prepared tin (26 cm) and bake in a preheated oven at 160°C fan/convection oven for approx. 45-50 minutes – cover with baking paper after approx. 35 minutes. Allow cake to cool – then pour over raspberry/cherry glaze. Glaze: Drain raspberries/cherries, collect juice, puree raspberries/cherries. Make up juice with water to ½ liter of liquid and prepare with the cake jelly according to the instructions, stir in the raspberry/cherry purée – cool slightly (approx. 5 minutes) and pour the finished raspberry/cherry jelly over the cake – serve well cooled and with a dollop of whipped cream.
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