Lemon Cake with Lime Sauce

Ingredients

• 6 Eggs
• 160 g sugar
• Salt
• 140 g flour
• 30 g starch
• 9 sheets white gelatin
• 300 g cream cheese (pure)
• 300 g Low-fat quark
• 120 g liquid honey
• 40 ml limoncello
• 1.5 untreated lemons (juice)
• 250 ml Whipping Cream
• 1 untreated lemon (halved and thinly sliced)
• 125 ml lime juice
• 3 tbsp sugar
• green food coloring
• 0.5 packet clear gelatin for 125 ml liquid

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Separate the eggs; beat yolks with half the sugar until fluffy. Whisk whites with a pinch of salt until stiff peaks form, gradually adding remaining sugar. Fold the meringue into the yolk mixture, sift flour and starch over it, then fold everything together gently. Pour batter into a parchment-lined pan, smooth top, bake for about 40 minutes.

3. 3.

   Remove from oven, cool, release from pan, and let fully set.

4. 4.

   Cut the cake horizontally twice to create layers.

5. 5.

   Soak gelatin in cold water.

6. 6.

   Whisk cream cheese with quark, honey, limoncello, and lemon juice. Melt gelatin over low heat until liquid, stir in two tablespoons of the cheese mixture, then fold into remaining batter. Whip cream stiffly; once it starts to thicken, fold into the mixture.

7. 7.

   Scoop a quarter of the filling into a piping bag with a star tip.

8. 8.

   Spread filling on cake layers and stack them. Chill for about 3 hours. Pipe remaining filling as dots over the top and optionally brush edges. Place half a lemon slice on each piece and chill again for 1 hour.

9. 9.

   Meanwhile, mix lime juice with sugar, food coloring, and gelatin; heat until thickened. Using a tablespoon, arrange the glaze in a lattice pattern on plates and let dry.

10. 10.

    Cut cake into portions and serve atop the lime sauce immediately.