You’ll Need :

5 egg yolks
3 tablespoons water
100 grams of sugar
1 packet of vanilla sugar
1/2 lemon(s), grated zest, unwaxed
5 egg whites
1 pinch(s) of salt
100 grams of flour

For the cream:
500 g low-fat quark
500 g whipping cream, well chilled
125 grams of sugar
1 packet of vanilla sugar
250 ml passion fruit juice
10 sheets of gelatin

For the icing:
2 packs of cake glaze, clear
375 ml passion fruit juice
125 ml water


Biscuit Dough:
Mix the egg yolks well with the water until fluffy. Add the sugar, vanilla sugar and lemon zest and beat until a thick cream forms, about 3 minutes more.
Beat the egg whites with a pinch of salt until stiff.
Pour the beaten egg whites onto the yolk mixture and sift the flour over it.
Using a whisk or wooden spoon (not with the mixer), carefully fold everything into the yolk mixture.

The ingredients must not be stirred in, otherwise the beaten egg whites would collapse and prevent the biscuit from rising.
The biscuit mass must also be baked immediately after preparation so that it does not collapse!

Grease a springform pan base, 26cm, and line it with baking paper (do not grease the edge!), fill in the mixture and smooth out with a pastry card or knife.
Bake the biscuit in the preheated oven on the middle shelf at 180 degrees top/bottom heat for about 30 minutes. do a chopstick test!

After baking, loosen the sponge cake from the edge with a thin, pointed knife and turn out onto a cake rack lined with baking paper.
Loosen the base of the springform tin, remove it and peel off the baking paper that was baked with it and let the sponge cake cool down completely.

If the biscuit is only to be used the next day, leave the baking paper on it until the base is used to prevent it from drying out!
Baking the sponge cake the day before makes it easier to cut through.

For the cream, soak the gelatine in cold water for 10 minutes.
Heat some of the passion fruit juice in a small saucepan over a low heat (do not boil!) and completely dissolve the well-squeezed gelatine in it.

Mix the quark well with the sugar, vanilla sugar and the remaining passion fruit juice.
Add about 3 tablespoons of the quark cream to the dissolved gelatine, stir well and then add the gelatine quark mixture to the rest of the quark cream while stirring. Chill the mass.
Whip the well-chilled whipped cream until stiff.

When the passion fruit quark cream begins to set, fold in the whipped cream.

Cut the cooled cake base once in the middle, then place the lower half with the cut side up on a cake plate and place a cake ring or the cleaned springform pan around it.
Spread the passion fruit quark cream on the biscuit base, place the second sheet of dough cut side down on the filling and press it down lightly.

Make the frosting from the cake icing powder according to the instructions on the package, but with 375 ml passion fruit juice and 125 ml water and pour it onto the top sponge cake base.

Place the cake in the fridge for a few hours, preferably overnight!

Before serving, loosen and remove the cake ring or springform pan rim with a knife.

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