Lemon quark tart

Separate the eggs for the sponge cake. Beat the egg whites and salt with the beaters of a mixer until stiff, add the sugar and finally beat in the egg yolks. Sieve the flour and fold in with a whisk.

Place a sheet of baking paper (20 x 20) in the springform pan (14 cm diameter) and spread the sponge evenly. Preheat the oven to 180 degrees top/bottom heat (fan oven 160 degrees) and bake on the bottom shelf for about 35 minutes. Place the springform pan on a cake rack and leave to cool completely.

Cut the sponge cake out of the tin and cut three times to create four equally thick slices of sponge cake. Place a strip of baking paper 50 x 14 cm around the edge of the clean springform tin and place the bottom sponge slice in the tin.

Soak the gelatine in cold water. Stir the lemon curd until smooth. Place the sugar, lemon zest, 1 tbsp lemon curd and 1 tbsp quark in a small pan. Squeeze out the gelatine, add, stir in and heat until the gelatine has dissolved.

Whip 200 g whipping cream until stiff. Place the remaining quark in a bowl and stir in the warm gelatine mixture with a whisk. Fold in the whipped cream. Spread the quark cream 1.5 cm thick on the sponge cake in the springform pan and spread 2 teaspoons of lemon curd on top. Place another slice of sponge cake on top of the quark cream and repeat the process twice more. Place the cake in the springform pan in the fridge for a good 3 hours.

Remove the cake from the springform pan and place on a cake plate. Remove the baking paper. Mix the cream stiffener with a teaspoon of sugar. Whip the remaining whipped cream until stiff, whisking in the cream stiffener. Brush the cake all over with cream and decorate with the remaining lemon curd and lemon slices.

Tip: You can also bake the sponge cake a day in advance.