Mascarpone Lemon Cake

Ingredients

• 175 g flour
• 0.5 packet Baking powder
• 75 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 1 egg
• 75 g margarine
• 4 egg whites
• 200 ml whipping cream
• 500 g Low-fat quark
• 300 g mascarpone
• 150 g sugar
• 3 tbsp Lemon juice
• 2 tsp vanilla essence
• 4 tbsp cornstarch
• 4 egg yolks
• 0.5 lemon (juiced)
• 2 Apples
• 6 apricots
• 50 g Brown sugar
• 2 tbsp butter
• 10 ml white port wine
• 3 tbsp lemon glaze

Instructions

1. 1.

   For the dough, sift flour with baking powder into a bowl. Add the remaining dough ingredients and knead quickly into a smooth dough. Line the bottom of a prepared springform pan with the dough, shaping a 1 cm high edge. Prick the dough base several times with a fork.

2. 2.

   Beat the egg whites to stiff peaks. Whip the cream until stiff. Mix quark with mascarpone, sugar, lemon juice, cornstarch, vanilla essence and egg yolks. Fold in the meringue and cream, then pour into the pan.

3. 3.

   Bake in a preheated oven at 160°C (325°F) on top/bottom heat for about 75–90 minutes.

4. 4.

   After baking, leave it to rest with the door open for another ~20 minutes.

5. 5.

   Meanwhile, peel, core and dice the apples into 1 cm cubes. Wash, halve, core and cube the apricots. Heat butter in a pan, add brown sugar and caramelize until light brown. Deglaze with lemon juice and port wine, add fruit cubes and cook for 2 minutes.

6. 6.

   Transfer the cake to a wire rack, spread the fruit mixture over it and let cool.

7. 7.

   Garnish with lemon glaze, allow it to set slightly, then cut into pieces and serve.