German Style Curd Cheese and Cream Cake

For the German-style curd cheese and cream cake, preheat the oven to 185 degrees. Line a springform pan (26 cm diameter) with baking paper. Mix 125 g sugar and eggs until fluffy.

Then sift flour, cornstarch and baking powder over it and fold in carefully. Pour the batter into the springform pan, then bake in the preheated oven at 185 degrees for about 25 minutes until golden brown. Test with a wooden stick.

Then let the base cool completely in the pan on a cake rack Grate the zest of the lemon and then squeeze the lemon. Soak the gelatine in water.

Whip the cream until stiff. Heat the milk with the lemon zest, egg yolks and remaining sugar in a saucepan. Squeeze the gelatine and dissolve in the milk. Pour into a bowl and let cool slightly.

Then add the low-fat curd and mix. Then carefully fold in whipped cream and season with lemon juice. Cut the cooled base in half, place a cake divider on the top base and press down lightly (this will make the cake easier to cut later).

Place the bottom cake layer on a cake plate and put a cake ring (10 cm high) around it. Pour in the cream, place the top layer on top and press down lightly.

Refrigerate the German-style curd cheese and cream cake overnight. The next day, carefully loosen and remove the cake ring. Then dust with a generous amount of powdered sugar.

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