Lemon Cake

Ingredients

• butter (for the pan)
• flour (for the pan)
• 150 g soft butter
• 200 g sugar
• 4 eggs
• 350 g flour
• 2 tsp Baking powder
• 200 ml milk
• 10 sheets gelatin
• 600 g quark
• 150 g sugar
• 2 tbsp vanilla sugar
• 200 ml milk
• 3 tbsp Lemon juice
• 1 tsp organic lemon zest
• 300 ml whipping cream
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat and grease a springform pan, then dust it with flour.

2. 2.

   Cream the butter with the sugar. Add the eggs one at a time. Mix the flour with the baking powder and alternately stir into the batter with milk. Pour into the pan, smooth the top, and bake for about 45 minutes. Let cool, remove from the pan, and cut horizontally.

3. 3.

   Soak the gelatin in cold water. Place the lower cake layer in a ring (or on the springform rim). Mix the quark with sugar, vanilla sugar, milk, lemon zest, and juice until smooth. Warm the gelatin in a pot just until it melts. Stir 3–4 tbsp of cream into the gelatin, then mix the gelatin with the quark‑cream. Chill for about 20 minutes until slightly set. Meanwhile whip the cream stiff.

4. 4.

   Fold the whipped cream into the mixture and spread smoothly over the cake base. Place the second layer on top, press lightly, and chill the cake for about 2 hours.

5. 5.

   For serving, remove the ring and dust with powdered sugar.