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cake & fruit & more
Prep Time20 minutes
Cook Time45 minutes
Servings: 8 pieces
ingredients:
for the cake:
  • 125 g butter
  • 125 g sugar
  • 4 egg yolks
  • finely grated zest of an organic lemon
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 65 g all-purpose flour
  • 1 tbsp corn starch
  • ½ tsp baking powder
  • 500 g low-fat curd cheese (aka quark)
  • 4 egg whites
  • a pinch of salt
for the fruit:
  • 250 g frozen mixed berries
  • 2 tbsp icing sugar
  • 1 tsp corn starch - optional
equipment:
  • spring form (18 cm)
  • electric handheld mixer
how to:
  • Preheat the oven to 150° C w/ fan.
  • Line the spring form w/ baking parchment.
  • Mix flour, corn starch & baking powder. Set aside.
  • Finely grate the zest of the lemon.
  • W/ the electric handheld mixer whip the sugar & the butter. Add the egg yolks, the lemon zest, the lemon juice & the vanilla extract & mix until creamy.
  • Add the flour mix & whip.
  • Add the low-fat curd cheese & whip.
  • Whip the egg whites w/ a pinch of salt until firm & fold it into the mess.
  • Pour everything in the spring form & let it bake in the oven for about 45 min.
  • After the oven session let it cool for about 10 - 15 min before removing the frame. Try to peel off the baking pachment very carefully.
  • Let it cool down completely before sliding the cake on a plate & removing the rest of the baking parchment. (Trust me it'll work when carefully detauching the bottom of the cake at first & then pull also carefully at the baking parchment.)
  • Put the frozen red berries in a pot & bring it to a boil.
  • Add sugar & stir until dissolved.
  • Add corn starch for thickening if you like.
  • Let the mess cool down before serving (chill in the fridge).
Notes
The cake will be fine for 3 - 4 days in the fridge.