Lemon‑Liqueur Cake with Sponge Base

Ingredients

• 3 tsp instant coffee powder
• 5 eggs
• 120 g raw cane sugar
• 170 g wheat flour type 1050
• 1 tsp Baking powder
• Salt
• 6 sheets of white gelatin
• 120 g small organic orange (1 small organic orange)
• 3 egg yolks
• 300 ml lemon liqueur
• 300 g low‑fat quark
• 150 ml whipping cream
• 1 tsp powdered sugar from raw cane sugar
• 1 pinch cocoa powder

Instructions

1. 1.

   Line the bottom of a springform pan (24–26 cm diameter) with parchment paper. Dissolve coffee powder in 3 tbsp very hot water.

2. 2.

   Separate 5 eggs; place yolks in a mixing bowl. Add coffee and sugar, then beat with hand mixer until thick cream forms.

3. 3.

   Sift flour and baking powder into the egg mixture.

4. 4.

   Beat egg whites with a pinch of salt to stiff peaks using hand mixer.

5. 5.

   Fold one‑third of the meringue into the flour mixture with a wooden spoon, then gently fold in the remaining meringue.

6. 6.

   Pour batter into prepared pan; smooth surface with rubber spatula. Bake at 180 °C (160 °C fan) for 30–35 minutes.

7. 7.

   Remove sponge from oven and let cool slightly. Release from pan onto a wire rack. Carefully lift parchment paper and allow cake to cool completely.

8. 8.

   Soak gelatin in cold water for 10 minutes. Rinse orange with hot water, dry, grate zest finely. Halve orange and juice. Separate remaining 3 eggs; place yolks in metal bowl (use whites elsewhere). Add about 1 tsp orange zest, 3 tbsp orange juice, and lemon liqueur, stir.

9. 9.

   Place bowl over a hot water bath; whisk constantly with a whisk until mixture becomes creamy.

10. 10.

    Remove cream from bain‑marie. Squeeze gelatin, dissolve into warm cream while stirring, then cool for ~5 minutes. Stir in quark; chill in refrigerator 30–40 minutes until slightly set. Beat cream to stiff peaks and fold gradually into liqueur cream with rubber spatula. Cut sponge horizontally with large knife. Place lower half back in springform pan and spread half of the liqueur cream over it. Place upper half on top, press lightly. Spread remaining cream over top and smooth. Refrigerate for at least 4 hours. Before serving, gently loosen cake from rim with sharp knife and remove from pan. Mix powdered sugar and cocoa powder in cup; sift onto cake with tea strainer.