Lemon Cream Cake

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Lemon Cream Cake
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Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 5 h. 40 min.
Ready in

Ingredients

for
1
For the dough
250 grams Pastry flour
75 grams sugar
salt
1 egg
160 grams butter
Pastry flour (for the work surface)
Legume (for blind baking the crust)
For the filling
11 sheets clear gelatin
3 organic lemons
400 grams Quark
300 grams Natural yogurt
5 tablespoons honey
2 centiliters Limoncello
200 milliliters Whipped cream
For the topping
½ packet clear Pie glaze (for 125 ml of liquid)
How healthy are the main ingredients?
Whipped creamsugarhoneysaltegglemon

Preparation steps

1.

For the dough: Mix the flour with the sugar and a pinch of salt and mound on the work surface. Make a well in the center, add the beaten egg and distribute the butter around in small pieces. Quickly knead into a smooth dough, shape into a ball, wrap in plastic wrap and chill for 30 minutes in the refrigerator.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

Roll out the dough on a floured surface into a circle larger than the springform pan and line the pan with parchment paper. Lay the dough into the pan, pressing along the bottom and sides to form a high crust along the edge.

4.

Prick the base of the dough several times with a fork, cover with parchment paper and fill with the dried beans. "Blind" bake for 25 minutes in the preheated oven.

5.

Remove from the oven, remove the parchment paper and beans and cool.

6.

For the filling: Soften the gelatin in cold water.

7.

Rinse the lemons in hot water and cut 1 into thin slices and juice the others. Reserve 3 tablespoons of the lemon juice.

8.

Mix the quark, yogurt, honey and lemon juice. Slightly heat the gelatin with the limoncello in a saucepan and mix with 3 tablespoons of the quark mixture. Add to the remaining quark mixture. Beat the heavy cream until stiff and fold into the mixture.

9.

Spread the filling into the prepared crust and chill for about 4 hours in the refrigerator.

10.

For the topping: Mix the reserved lemon juice with 100 ml (approximately 1/3 cup) of water, the sugar and pie glaze and heat in a saucepan.

11.

Arrange the lemon slices on top of the cake, pour the glaze over them and leave to set.

12.

Release the cake from the pan and serve cut into slices.