Mini Layer Cakes

Preheat the oven to 200°C (approximately 400°F).

Separate eggs. Beat yolks and half the sugar until frothy. Beat egg whites with lime juice until stiff and gradually add remaining sugar. Fold egg whites into egg yolk mixture. Combine flour and cornstarch and fold into dough. Pour dough onto a baking sheet (about 30x40 cm or 12x16 inches) lined with parchment paper. Bake for about 10 minutes. Remove, release onto a plate and peel off parchment. Let cool completely, while covered with loose parchment.

For the filling: Puree mango. Combine mango puree and lime juice. Stir in quark and powdered sugar. Beat cream until stiff, then fold into mango mixture. Stir matcha into half or a third of the filling, as desired. 

Use a 6-cm (approximately 2 1/3 inch) cookie cutter to cut cake into several small discs. Brush each with filling and stack 3 disks to create mini-layer cakes.