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Lemon-quark-cream torte

POPULAR (ABOUT 16 PIECES)

Preparation time:

about 35 minutes, excluding cooling time

Baking time: about 25 minutes

For the springform mould (diameter 26 cm/10¼ in):

a little fat, baking parchment

For the sponge:

150 g/5 oz (¾ cup) soft margarine or butter 150 g/5 oz (¾ cup) sugar 1 sachet vanilla sugar 1 pinch salt 3 eggs (medium) 125 g/4½ oz (1¼ cups) plain (all purpose) flour 25 g/1 oz (3 tablespoons) cornflour (cornstarch) 1 level teaspoon baking powder

For the filling:

10 sheets clear gelatine 400 g/14 oz (1¾ cups) chilled whipping cream 1 teaspoon grated lemon zest 100 ml/3½ fl oz (½ cup) lemon juice 150 g/5 oz (¾ cup) sugar 1 sachet vanilla sugar 500 g/18 oz (2 cups) low fat quark 250 g/9 oz (1 cup) full fat quark (40 % fat dry weight) 20 g/¾ oz (2½ tablespoons) icing (confectioners’) sugar

Per piece:

P: 9 g, F: 19 g, C: 30 g, kJ: 1398, kcal: 334, CU: 2.5

1 Grease the bottom of the springform mould. Preheat the oven:Top/bottom heat: about 180 °C/350 °F (Gas mark 4) Fan oven: about 160 °C/325 °F (Gas mark 3)

2 For the sponge mixture, whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar and salt little by little, whisking all the time until you obtain a smooth mixture.

3 Whisk in the eggs, one after the other, for about ½ minute each on the highest setting. Mix together the flour, cornflour (cornstarch) and baking powder and then whisk briefly in two portions on the medium setting. Spoon the sponge mixture into the springform mould and smooth flat. Put the springform mould on middle shelf in the preheated oven. Bake for about 25 minutes.

4 Remove the cake base from the springform mould and leave to cool on a kitchen rack, then cut once horizontally to make two layers. Put the bottom layer on a cake platter.

5 For the filling, soften the gelatine according to the instructions on the packet. Meanwhile, beat the cream until stiff. Stir together the lemon peel with lemon juice, sugar, vanilla sugar and quark. Squeeze the gelatine and dissolve it in a small sauce pan over low heat while stirring.

6 Stir the gelatine into 4 tablespoons of the quark mixture, then stir this into the rest of the quark mixture. Next immediately fold the cream into the quark mixture. Now line the springform mould ring or a cake setting ring with baking parchment and place it round the bottom layer of the torte. Fill it with the quark and cream mixture, then smooth flat.

7 Cut the top layer of the torte into 16 slices and place over the filling. Refrigerate the torte for at least 3 hours.

8 Before serving, loosen the springform mould ring or cake setting ring with a knife and remove completely. Sprinkle the torte with icing (confectioners’) sugar.

Variation: The torte will taste even fruitier if you add 1 tin of mandarin oranges (drained weight 175 g/6 oz), drained thoroughly in a sieve and then folded into the quark mixture with a dough scraper.

Recipe variation: To make an Orange-quark-cream torte, replace the 100 ml/3½ fl oz (½ cup) lemon juice with the same amount of orange juice plus 1 tablespoon lemon juice and replace the lemon zest with orange zest.