Lemon cake with quark and buttermilk

Ingredients for 1 servings:

• 3 m.-sized eggs
• 120 g flour
• 120 g sugar
• 4 tbsp water
• 1 tsp baking powder
• Fat for the mold
• 500 g quark
• 150 ml buttermilk
• 600 ml cream
• 4 lemons, untreated
• e.g. lemon balm
• 1 orange(s), untreated
• 2 packets of vanilla sugar
• 8 sheets of gelatin

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours

refreshing and delicious, makes about 12 pieces

For the quick sponge cake, beat the eggs with the water until frothy. Add the flour, baking powder, and sugar and beat until frothy. Pour the batter into a greased 26cm springform pan and bake at 200°C (top/bottom heat) for 20 minutes. Remove the cake base from the oven and let it cool. Cut the cold base into 2 pieces. Zest 3 lemons and 1 orange, then squeeze out the juice. Pour the juice into a smoothie maker along with some lemon balm and about 3 tablespoons of sugar until everything is blended and a nice green color forms. In the meantime, prepare the gelatin according to the package instructions. I often use instant gelatin because I’ve had better results with it. In a mixing bowl, combine the quark, orange and lemon zest, and buttermilk. Whisk 200ml of cream until stiff peaks form. Stir in the gelatin, then stir in the lemon balm and lemon juice mixture, and carefully fold in the cream. Season the mixture and add sugar to taste. Since the sponge cake is sweet, the lemony flavor of the cake is especially refreshing. Finally, place a cake ring around the bottom half of the cake layer and spread half of the cream evenly over it. Place the second layer on top and then spread the rest of the cream evenly over the cake. Chill the cake in the ring for about 5 hours. Then decorate the cake as desired. I chose unsweetened cream, which I mixed with some lemon balm to give it a greenish color. Decorate the cake with the remaining lemon and lemon balm, and then serve.