Lemon Cake

Ingredients

• 7 eggs
• 140 g sugar
• Salt
• 140 g spelt flour
• 20 g cornstarch
• 11 sheets of white gelatin
• 600 g low-fat quark
• 2 lemons (juice)
• 200 g sugar
• 350 ml whipping cream (35% fat)
• 150 ml alcohol-free limoncello
• 0.5 tsp cornstarch

Instructions

1. 1.

   Preheat the oven to 180°C (fan 160°C; gas: level 2–3).

2. 2.

   Separate the eggs and beat the yolks with half of the sugar until fluffy. Beat the whites with a pinch of salt until stiff, then gradually add the remaining sugar and continue beating until glossy peaks form. Gently fold the egg whites into the yolk mixture. Mix the spelt flour with the cornstarch, sift over the batter, and stir in gradually.

3. 3.

   Pour the batter into a springform pan lined with parchment paper and bake for 40–45 minutes in the preheated oven; test with a skewer. Remove the finished sponge from the oven, let it cool, release from the mold, and cut horizontally twice to create layers.

4. 4.

   Soak gelatin sheets in cold water. Mix quark with lemon juice and cane sugar. Melt the gelatin gently over low heat until liquid, then stir in 2 tablespoons of the quark mixture.

5. 5.

   Beat the cream to stiff peaks with a hand mixer; as soon as the quark mixture begins to set, fold in the whipped cream.

6. 6.

   Spread one-quarter of the cream onto a sponge layer, cover with another layer, and spread more cream. Repeat this process once more, then coat the entire cake with the remaining cream.

7. 7.

   Refrigerate for 3 hours. Whisk cornstarch with 2 tablespoons of alcohol-free limoncello until smooth; warm the remaining liqueur in a saucepan, thicken with the cornstarch mixture, remove from heat and let cool.

8. 8.

   Take the lemon cake out of the refrigerator, drizzle with the limoncello sauce, and serve.