Cream Cake

Ingredients

• 200 g Flour
• 75 g sugar
• Salt
• 1 egg
• 140 g butter
• flour (for the work surface)
• 5 eggs
• 125 g sugar
• 100 g flour
• 30 g cornstarch
• 10 sheets white gelatin
• 80 ml milk
• 0.5 vanilla bean (pulp)
• 3 yolks
• 100 g sugar
• 500 ml whipping cream (at least 30% fat content)
• 4 tbsp powdered sugar
• 500 g Low-fat quark
• 1 tbsp Lemon Juice
• 3 tbsp lukewarm apricot jam
• 4 tbsp powdered sugar (for dusting)

Instructions

1. 1.

   For the shortcrust base mix flour, sugar and a pinch of salt, sift onto a work surface, press a well in the middle, crack an egg into it and spread butter flakes around the well. Quickly knead with hands into a smooth dough, shape into a ball and wrap in cling film; chill for 30 minutes. Preheat oven to 180°C (convection). Butter a springform pan. Roll out the dough on a floured surface to fit the pan and line the buttered pan with it. Line with parchment paper, cover with peas and bake blind for 15–20 minutes. Remove, cool briefly and lift from the pan.

2. 2.

   For the sponge separate eggs; beat yolks with half the sugar until fluffy. Whisk egg whites stiffly and gradually fold in remaining sugar. Sift flour with cornstarch. Fold beaten whites into yolk mixture, then sift dry ingredients over and fold again. Pour batter into a buttered springform, smooth top and bake for about 35 minutes. Remove, cool, lift from pan and let fully set. Slice horizontally once. Soak gelatin in cold water. For the cream bring milk with vanilla pulp to boil. Whisk yolks with sugar, add lukewarm milk, return to pot, simmer gently until thickened then remove from heat. Squeeze gelatin and dissolve in warm egg mixture; take off stove.

3. 3.

   Whip cream with powdered sugar until stiff. Mix quark with lemon juice, set aside 2 tbsp, combine with egg cream and remaining quark. Stir and fold in whipped cream. Place shortcrust on a cake plate, secure with ring and spread apricot jam. Top with sponge, press lightly and spread cheese cream. Add second sponge layer, press lightly and chill for about 2 hours. Remove ring and dust generously with powdered sugar. Slice and serve.