Elderflower Cream Cake

Ingredients

• 5 eggs
• 125 g sugar
• Salt
• 75 g flour
• 75 g cornstarch
• 11 sheets of white gelatin
• 400 g Low-fat quark
• 150 g sugar
• 2 tbsp elderflower syrup
• 1 tbsp Lemon Juice
• 400 ml whipping cream
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Separate the eggs. Beat the yolks with half of the sugar until fluffy. Whisk the whites with a pinch of salt, gradually add the remaining sugar and beat until glossy peaks form. Fold the meringue into the yolk mixture. Sift together the flour and cornstarch, then fold in gradually. Pour the batter into a springform pan lined with parchment paper, smooth the top, and bake for about 35 minutes; test with a skewer.

3. 3.

   Remove the finished sponge from the oven, let it cool, release it from the pan, and allow it to cool completely. Then cut horizontally in half.

4. 4.

   Soak the gelatin sheets in cold water.

5. 5.

   Whisk the quark with sugar, syrup, and lemon juice. Melt the gelatin in a small pot over low heat until liquid; stir 2 tbsp of this into the quark mixture and then fold the rest in. Beat the cream stiffly and fold it in. Place one sponge layer on a cake stand and secure with a ring. Spread the cream over it, top with the second sponge layer, press lightly, and refrigerate for about 3 hours.

6. 6.

   Remove the ring and dust the cake with powdered sugar before serving.