Cheese-Cream Cake

Ingredients

• 3 eggs
• 150 g raw cane sugar
• Salt
• 3 egg whites
• 125 g whole grain flour
• 1 tsp Baking powder
• 11 sheets gelatin
• 0.5 Organic lemon
• 500 g Low-fat quark
• 400 ml whipping cream
• 15 g powdered sugar from raw cane sugar

Instructions

1. 1.

   Separate the eggs and beat the yolks with 3 tbsp hot water until frothy. Add 30 g sugar and salt, then stir in.

2. 2.

   Beat the egg whites with 30 g sugar until stiff peaks form. Fold the meringue into the yolk mixture, sift flour and baking powder over it, and fold everything together gradually.

3. 3.

   Fill a parchment-lined pan with the batter and smooth the top. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20 minutes until golden. Test with a skewer, remove, let cool, then lift out of the pan.

4. 4.

   Soak gelatin in cold water. Wash the lemon hot, dry it, grate the zest and squeeze the juice. Mix quark with lemon zest, lemon juice and remaining sugar. Warm the gelatin slightly in a pot until melted, stir in 2 tbsp quark cream, then fold into the rest of the cream. Whip the cream stiffly and fold it in.

5. 5.

   Cut the sponge once horizontally, place one layer back on the springform, spread quark cream over it and smooth. Place the second layer on top. Chill the cheese‑cream cake for at least 2 hours and serve dusted with powdered sugar.