Lemon cream cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 100 g sugar
• 1 pinch of salt, e.g. vanilla salt
• e.g. vanilla extract
• 1 lemon(s), zest
• 100 g flour
• 500 g quark
• 400 g cream
• 100 g powdered sugar
• ½ lemon(s), juice
• e.g. vanilla extract
• 10 tsp, leveled San-apart
• 1 jar Lemon Curd, homemade or store-bought

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

fruity and summery

For the sponge cake, beat the eggs and sugar with the salt and vanilla extract for 5-10 minutes until creamy. Fold in the lemon zest and sifted flour. Pour the batter into a 26 cm springform pan and bake in a preheated oven at 190°C (top/bottom heat) for about 15 minutes. Allow the sponge cake to cool. For the cream, beat the quark, cream, powdered sugar, lemon juice, vanilla extract and San-apart until stiff peaks form. Stir in 2 tablespoons of lemon curd. Turn the sponge cake out and spread with 2-3 tablespoons of lemon curd, or more if you like. Place a cake ring around the outside, spread the cream over the sponge cake and smooth it out. Then spread another 1-2 tablespoons of lemon curd on top and, for example, draw a sun with a spoon. Decorate the cake further as desired. Place the lemon cream cake in the refrigerator for at least 2-3 hours or overnight and enjoy cold.