For the sponge cake dough:
5 egg yolks
3 tbsp water
100 g sugar
1 packet vanilla sugar
½ lemon (s), zest of it, grated
5 egg whites
1 pinch (s) of salt
100 g flour
For the cream:
500 g low-fat quark
500 g whipped cream, well chilled
125 g sugar
1 packet vanilla sugar
250 ml passion fruit juice
10 sheets of gelatine
For the casting:
2 packs of cake icing, clear
375 ml passion fruit juice
125 ml water
INGREDIENTS
For a successful passion fruit cheese cream cake, start with the sponge cake base by beating the egg yolks with the water until foamy. Then stir in the sugar, vanilla sugar and the grated zest of half a lemon and beat for about 3 minutes to form a thick cream. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently pour the egg whites onto the egg yolk-sugar mixture and sift the flour over it. Instead of using an electric mixer, use a
whisk or large spoon to gently fold in the mixture. Be careful not to mix the ingredients too vigorously to preserve the volume of the egg whites.
Immediately after mixing the ingredients, pour the dough into a prepared springform pan (26 cm diameter), which has been greased and lined with baking paper. Smooth the surface with a palette or knife. Bake the sponge cake at 180 degrees Celsius in the preheated oven on the middle rack until it is golden brown and firm, about 30 minutes. Check the doneness with a chopstick test.
After baking, carefully remove the sponge cake base from the edge of the mold and place it upside down on a wire rack to allow it to cool completely. Loosen the mold and remove the baking paper. If the floor will not be used until the next day, leave the paper on to avoid drying out.
For the cream filling, first soak the gelatine in cold water for 10 minutes. Then warm a small amount of the passion fruit juice in a saucepan over a low heat
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