John Myers
Contents
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Ingredients
Dough for two floors
- 4 piece Free range eggs
- 100 g Sugar
- 3 tablespoon Warm water
- 25 g Food starch
- 75 g Flour type 550
- 1 pinch Salt
- 1 teaspoon Baking powder
the intermediate layer
- 4 tablespoon Lemon curd
the fruit layer
- 3 piece Oranges
- 1 piece Grapefruit fresh
- 2 packet White cake frosting
- 2 packet Ladyfingers
the curd layer
- 500 g Quark lean
- 100 g Cream
- 3 tablespoon Sugar
- 4 cl Lemon juice
- 4 sheet Gelatin white
Decoration
- 100 ml Cream
- Orange wedges
- Chocolate chips
Instructions
The sponge cake
- Separate the eggs and beat the egg whites into very stiff snow.
- Beat the egg yolks with sugar and water until they are light and creamy. Takes a while.
- Mix flour, cornstarch, baking powder, salt and egg whites with a whisk - NO MIXER !!! - fold in.
- Spread the dough between two greased cake tins and bake until golden yellow in a non-preheated oven at 160 degrees Celsius. Takes about 20 minutes. Let the bottoms cool down on a wire rack. In the absence of a second cake shape, I have misused the cake ring.
the intermediate layer
- Carefully divide a base and smear lemon curd in between.
the fruit layer
- Peel the oranges and grapefruit including the white skin and remove the fillets. Catch the juice.
- Place the lemon curd base on a cake plate, put the cake ring around and place the ladyfingers cut into pieces of approx. 2 cm as a "wall" along the outer edge of the cake base.
- Sieve the fruits and use the collected juice and, if necessary, water to make the cake glaze according to the instructions.
- Distribute the fruit fillets evenly on the cake base and cover with the icing. cover this layer with the second sponge cake.
the curd layer
- Whip the cream. Mix the quark, sugar and lemon juice together.
- Soak the gelatine in a little cold water, let it swell, squeeze out and dissolve over low heat. Add two tablespoons of quark cream and mix well. Add the gelatin quark mixture to the rest of the quark and fold in the cream.
- Spread this mixture on the second shelf and let it set in the refrigerator - possibly overnight.
the decoration
- Garnish with cream, decorative chocolate platters and oranges or lemon wedges. However, there are no limits to the imagination.
Nutrition
Serving: 100gCalories: 184kcalCarbohydrates: 22.1gProtein: 9.8gFat: 6g
