Lemon curd cream cake

Ingredients for 16 servings:

• 4 eggs, of which the egg whites
• 180 g sugar
• 2 bags of vanilla sugar
• 2 tbsp water
• 1 lemon(s), the juice
• 4 eggs, including the yolk
• 80 g cornstarch
• 120 g flour
• 2 tsp, leveled baking powder
• 1 kg quark (low-fat quark)
• 400 g sugar
• 1 lemon(s), the juice
• 1 lemon(s), grated peel or 1 Citroback
• 800 g cream
• 14 sheets of gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

For the base, beat the egg whites until stiff, then add the sugar and vanilla sugar and continue beating. Add the water, lemon juice and zest/or Citroback and the egg yolks. Finally, mix the cornstarch, flour and baking powder and fold in. Pour the batter into a greased and crumbled tin and bake immediately at 180° (combi-fan oven) for approx. 30 minutes. Remove from the tin and, once cooled, cut in half. As the cake only requires two bases, I freeze one straight away or use it straight away as a fruit base. Soak the gelatine in cold water according to the instructions. Mix the quark, sugar and lemon well, then whip the cream separately until stiff. Dissolve the gelatine – e.g. in a microwave – and fold into the quark cream. Fold in the whipped cream. Place the cake ring around one base, pour in the cream and place the second base on top. Place the cake in the refrigerator for several hours, ideally overnight. Then loosen the cake ring with a knife and remove it. Dust the surface thickly with powdered sugar. This cake isn’t exactly low-fat, but it’s very tasty. (The cake base is easier to cut if it’s baked the day before.)