Ingredients:
For the sponge cake base:
4 egg(s), separated
10 tbsp water, cold
250g sugar
1 pack of vanilla sugar
250 g flour
1 pack of baking powder
For the filling:
3 cups of cream, 200 g each
3 packs of cream stiffener
2 packs of vanilla sugar
500 g quark
100g sugar
2 packs of cream stiffener
some lemon juice
n. B. powdered sugar for sprinkling
Preparation:
For the sponge cake base, beat the egg yolks, water, 250 g sugar and 1 packet of vanilla sugar until foamy. Then add the flour mixed with baking powder and stir in carefully. Beat the egg whites until stiff and also carefully fold in the egg whites. Pour into a cake tin lined with baking paper.
Bake in the preheated oven at 180°C top/bottom heat for approx. 40 – 45 minutes on the middle shelf.
For the cheese cream filling, beat the cream with 3 packs of cream stiffener and 2 packs of vanilla sugar in a bowl until stiff. Mix the quark, 100 g sugar, 2 packs of cream stiffener and lemon juice in another bowl.
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