Lemon Cream Sponge Cake Sandwiches
- For the sponge
- 150 grams
- 1 pinch
- 120 grams
- 30 grams
Sugar (for the kitchen towel)
- For the cream
- 10 sheets
- 800 grams
- 180 grams
- 400 milliliters
- 3 centiliters
- For garnish
Powdered sugar (for dusting)
For the sponge: Preheat a convection oven to 200°C (approximately 390°F).
Separate the eggs into 2 bowls. Beat the yolks with half the sugar until pale yellow and thick. Beat the egg whites with salt until stiff and glossy, while adding the remaining sugar one spoonful at a time. Gently fold the egg whites into the egg yolk mixture. In a separate bowl, stir the flour with the cornstarch. Fold the flour mixture into the egg mixture. Spread the cake batter onto a parchment-lined baking sheet and bake for 10-12 minutes.
Remove from the oven and invert onto a kitchen towel dusted with sugar. Gently remove the parchment paper. Cool completely. Cut the sponge cake in half horizontally.
For the cream: Dissolve the gelatine in cold water. In a bowl, beat the quark, lemon, sugar, cream and lemon liqueur until smooth and thickened.
Squeeze the gelatine well. Warm the gelating mixture in a saucepan over low heat until melted.
Stir 2-3 tablespoons of the quark mixture into the gelatin mixture. Gently fold the gelatin into the cream.
To assemble: Pour the cream on 1 sponge cake and smooth the surface. Cover with the remaining sponge cake. Refrigerate for 3 hours.
Dust the cake with icing sugar, cut into pieces and serve.