Lemon Cream Sponge Cake Sandwiches

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Lemon Cream Sponge Cake Sandwiches
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 57 min.
Ready in

Ingredients

for
1
For the sponge
5
150 grams
1 pinch
120 grams
30 grams
Sugar (for the kitchen towel)
For the cream
10 sheets
white Gelatin
800 grams
2
Lemons (juice)
180 grams
400 milliliters
3 centiliters
For garnish
Powdered sugar (for dusting)

Preparation steps

1.

For the sponge: Preheat a convection oven to 200°C (approximately 390°F).

2.

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. 

3.

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.

4.

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.

5.

Squeeze the gelatine well. Warm the gelating mixture in a saucepan over low heat until melted.

6.

Stir 2-3 tablespoons of the quark mixture into the gelatin mixture. Gently fold the gelatin into the cream.

7.

To assemble: Pour the cream on 1 sponge cake and smooth the surface. Cover with the remaining sponge cake. Refrigerate for 3 hours.

8.

Dust the cake with icing sugar, cut into pieces and serve.