Semolina cake topped with limes
Ingredients
- Ingredients
- 150 grams Quark
- 6 Tbsps sunflower oil
- 1 egg
- 75 grams sugar
- 1 packet Bourbon vanilla powder
- 1 pinch salt
- 250 grams Pastry flour
- 1 Tbsp Cocoa
- 3 tsps Baking powder
- 150 grams ground almonds
- For the topping
- 125 grams butter
- 7 eggs
- 750 grams Quark
- 125 grams sugar
- 250 milliliters milk
- 3 Limes (Zest and juice)
- 140 grams Semolina flour
- 1 tsp Baking powder
- 1 pinch salt
- 2 Limes (for garnish)
Preparation steps
Preheat the oven to 150°C (approximately 300°F). Grease a baking sheet.
For the cake, mix the quark, oil, egg, sugar, vanilla sugar and salt. Sift together the flour, cocoa and baking powder; gradually mix the flour mixure into the wet ingredients. Mix the almonds into the batter. Spread the batter evenly on the baking sheet.
For the topping, melt the butter and separate the eggs. Drain the quark and mix with the melted butter, sugar, milk and egg yolks. Add the lime zest and juice, semolina and baking powder. Beat the egg whites with the salt until stiff, then fold into the egg yolk mixture.
Spread the mixture over the batter and smooth out. Bake the cake on the center rack in the oven for about 45 minutes. Try to not let the lime topping become too dark in color. Garnish the cake with thinly sliced lime slices just before serving.