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🍰 Base Cake with Quark Filling

389 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 100 g Sugar
• 50 g Flour
• 50 g Cornstarch
• 1 tsp Baking Powder
• 250 ml Milk
• 2 tsp grated Lemon Zest
• 250 g Sugar
• 2 tsp Lemon Juice
• 4 Egg Yolks
• 8 sheets white Gelatin
• 500 g Whipping Cream
• 500 g Low-fat Quark
• Powdered Sugar (for dusting)
• Butter (for the pan)
• Flour (for the pan)

Instructions

1. 1. Grease a springform pan with some fat.
2. 2. Dust the pan evenly with flour.
3. 3. Beat the eggs together with the sugar until creamy.
4. 4. Sift the flour, cornstarch, and baking powder over the egg mixture.
5. 5. Gently fold in the dry ingredients until a smooth dough forms.
6. 6. Spread the dough evenly in the pan.
7. 7. Preheat the oven to 200 degrees Celsius.
8. 8. Bake the base for about 35 minutes until golden yellow.
9. 9. Let the baked base cool down completely.
10. 10. Soak the gelatin sheets in cold water.
11. 11. Combine the milk with the lemon zest, sugar, and egg yolks.
12. 12. Heat the milk mixture while stirring until it briefly boils.
13. 13. Remove the pan from the heat.
14. 14. Squeeze the soaked gelatin well.
15. 15. Stir the gelatin into the hot milk until it is completely dissolved.
16. 16. Place the cream in the refrigerator for a short time to let it thicken slightly.
17. 17. Whip the cream until stiff.
18. 18. Mix the quark with the cooled milk mixture.
19. 19. Gradually fold the stiffly whipped cream into the quark mixture.
20. 20. Season the filling with lemon juice.
21. 21. Cut the cooled base once across the middle.
22. 22. Place one of the two halves back into the pan.
23. 23. Place a wide strip of parchment paper around the edge of the pan.
24. 24. Fill the quark mixture into the pan and smooth it out.
25. 25. Place the second half of the base on top as a lid.

Nutrition per serving

• kcal: 389
• Protein: 12 g · Fett/Fat: 19 g · Carbs: 42 g