Strawberry Cake with Lime Cream

Ingredients

• 4 eggs
• Salt
• 100 g birch sugar
• 75 g spelt whole‑grain flour
• 50 g rice flour
• 1 Organic Lime
• 300 g low‑fat quark
• 80 g cream cheese
• 30 g Honey (2 tbsp)
• 500 g strawberries

Instructions

1. 1.

   Separate the egg whites from the yolks. Beat the whites with a pinch of salt until stiff, gradually adding the birch sugar. Continue beating until the sugar dissolves and the mixture becomes firm and creamy. Fold in the yolks with a whisk. Sift both flours over the meringue and fold them in as well.

2. 2.

   Fill the batter into a 30 cm tart pan and smooth the top. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) on the second rack from below for 25–30 minutes. Remove from the oven and let cool.

3. 3.

   Meanwhile, wash the lime hot, pat dry and grate about 1 tsp of zest finely. Cut the lime in half and squeeze out the juice. Set aside the zest and half the juice. For the cream mix the quark, cream cheese and 1 tbsp honey well. Stir in the remaining lime juice with the cream.

4. 4.

   Wash, trim and halve the strawberries for the topping. Mix the lime zest, remaining lime juice and remaining honey together and gently fold into the strawberries.

5. 5.

   Carefully lift the sponge from the pan and spread the cream over it. Arrange the strawberries on top and serve.