Ingredients:
70g sugar
75g wheat flour
30 g cornstarch
1 tsp, crushed baking powder
6 sheets of gelatin
2 lime(s)
500 g concentrated milk
75g sugar
2 bags of vanilla sugar
200 g white chocolate coating
100g cream
2 egg(s)
500 g low-fat quark
preparation
To make the dough, beat the eggs with a whisk on the highest setting until frothy. Slowly add 70 g sugar, beat for a total of 4 minutes. Mix the flour with cornstarch and baking powder, sift half of it into the egg cream, stir briefly at the lowest setting. Fold in the remaining mixture in the same way. Pour the dough into a 26mm springform pan and smooth it out. Put the mold in the preheated oven. Bake for 12 to 15 minutes at 200°C top/bottom heat (hot air 200°C, gas level 3-4). Turn the sponge cake plate onto baking paper and let it cool. Then place on a cake plate.
To make the cream, soak gelatine in cold water. Wash a lime with hot water, dry it and rub the peel. Squeeze both limes. Mix the quark, concentrated milk, 75 g sugar, vanilla sugar, lime zest and lime juice well. Squeeze out the gelatine slightly, then heat it in a small saucepan until it is completely dissolved. Mix
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