Sponge Cake Quark Cake with Rhubarb

A simple but delicious cake recipe:

(*) for a cake pan (quiche pan) of about 25 cm, lined with parchment paper Sponge: whisk the yolks, sugar and lemon zest in a baking bowl until pale. Beat egg whites with salt until stiff, add sugar, continue beating briefly until glossy. Flour in layers with the snow on the egg yolk mixture form, fold in exactly. Pour the dough into the prepared pan.

Bake: about twenty-five minutes in the bottom half of the oven heated to 180 °C. Remove, cool, turn out onto a rack, cool. Cooled give brush with oil, spread with plastic wrap, put to cool.

Rhubarb: Mix with sugar, cook in steamer basket at low temperature for about five minutes until soft, set aside, cool.

Filling: Mix curd, jelly and sugar. Melt gelatin with the boiling water, mix with two tablespoons of curd mixture and stir into the remaining quantity on the spot. Refrigerate until the mixture is slightly firm at the edges, stir until smooth. Whip the cream with the cream holder until stiff, fold into the mixture, chill for about ten minutes, mix until smooth.

Cut sponge horizontally into 3 slices, spread jelly on one side.

Spread one third of the curd mixture into the mold, spread one third of the rhubarb evenly on top, press first sponge slice on top with the jelly side down. Continue in layers,

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