Turtle Cake
Spoon Sparrow Turtle Cake: Low‑fat quark provides a moderate fat content and delivers plenty of protein and calcium!
Ingredients
- 8 eggs
- Salt
- 250 g raw cane sugar
- 100 g spelt whole‑grain flour
- 150 g spelt flour type 630
- 1 lemon
- 8 ripe kiwis
- 6 large bananas
- 200 ml whipping cream
- 1 kg low‑fat quark
- 250 g mascarpone
- 1 tbsp powdered sugar from raw cane sugar
- 1 tbsp almond sticks
Instructions
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1.
Separate the eggs. Place yolks in a small bowl, whisk whites with 2 pinches of salt and 2 tablespoons cold water in a large mixing bowl.
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2.
Beat the whites with an electric mixer until stiff peaks form. Gradually add sugar while continuing to beat until it dissolves and the mixture becomes firm and creamy. Fold in the yolks briefly with a whisk.
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3.
Sift both flours over the meringue and gently fold in with a whisk, carefully folding through the layers until all dough ingredients are evenly distributed.
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4.
Line a springform pan with parchment paper (do not grease the rim or the sponge will collapse during baking).
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5.
Spread the sponge batter in the pan. Bake in a preheated oven at 180 °C (fan 160 °C; gas mark 2) on the second rack from below for about 40 minutes. Release from the rim, let cool briefly, then remove. Peel off the paper and allow the sponge to cool completely (best after one day).
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6.
Cut the cooled sponge dough into four horizontal slices. Trim the circles so that each is slightly smaller than the previous (24 cm, 22 cm, 20 cm, 18 cm diameter; use leftover dough elsewhere).
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7.
Squeeze the lemon. Peel 7 kiwis and the bananas. Slice the kiwis crosswise into very thin rounds. Cut the bananas lengthwise into slices and drizzle with lemon juice.
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8.
Beat the cream until stiff. Whisk the quark on high speed for 2–3 minutes until creamy, then mix in mascarpone and powdered sugar. Gently fold in the whipped cream.
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9.
Layer the cake as follows: sponge, cream, banana slices, cream, sponge. Start with the largest sponge circle and finish with the smallest; about half of the cream is needed.
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10.
Spread the remaining cream around the entire cake. Just before serving, top with kiwi slices.
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11.
Carve a stem and face from the last kiwi to decorate the cake. Use almond sticks for eyes and mouth.
