Ernie's Lime and Woodruff Buttermilk Cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 200 g sugar
• 200 g flour
• 20 g cocoa powder
• 1 pinch of salt
• 300 ml buttermilk
• 250 g low-fat curd cheese
• 250 g yogurt
• 1 lime(s), juice and zest
• 100 g sugar
• ½ pack of sugar (lemon sugar)
• 20 ml syrup (woodruff syrup)
• 10 sheets of gelatin
• 200 ml cream
• possibly cane sugar
• possibly woodruff
• possibly lime peel

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

super light and refreshing for festive but hot summer days

Make a sponge cake from the first 5 ingredients. To do this, beat the eggs with sugar and a pinch of salt until thick and creamy. Mix the flour with the cocoa powder and fold in. Bake in the oven at 180°C (top/bottom heat) for approx. 25 minutes; do the skewer test. Cut the cooled cake base in half. For the filling, mix the buttermilk, quark, yogurt, lemon sugar, sugar, lime zest and juice. Soften the gelatine, squeeze out the excess liquid, dissolve it over low heat and stir in. Whip the cream until stiff peaks form and fold in. Now stir in 1/3 of the woodruff syrup until it turns green. Place a cake ring around the first layer and add the first third of the lime filling. Place the second layer on top and spread the woodruff filling over the layer. Now place the third layer on top and spread the last third of the lime filling on top. Refrigerate for at least 3 hours until the filling is firm. Then decorate as desired.