Lemon sponge cake with muesli sprinkles

Ingredients

Directions

1. 1

   Wash the lemons hot, grate them dry and grate the peel. Halve both lemons and squeeze them. Separate 6 eggs. Beat the egg whites until stiff, add 150 g sugar, 1 packet of vanillin sugar and a pinch of salt. Add lemon juice and zest to the beaten egg white and mix. Gradually stir in the egg yolks. Mix 300 g flour and baking powder, sieve onto the egg cream and fold in. Line a baking tray (32 x 39 cm) with baking paper. Pour the dough on top and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes until golden brown. Take out and let cool down briefly. In the meantime, put 125 g flour, muesli, 1 packet of vanilla sugar, 100 g sugar, butter in pieces, 1 pinch of salt and 1 egg in a large bowl. Mix with the dough hook of the hand mixer. Then work into crumbles with your hands and sprinkle onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes until golden brown, stirring occasionally. Remove the crumbles and let them cool down. Turn out the sponge cake onto a damp tea towel. Peel off baking paper. Let the sponge cake cool down completely. Soak the gelatine. Drain the blueberries, collecting 150 ml of juice. Mix quark, yoghurt and blueberries. Heat blueberry juice and 100 g sugar in a small pot while stirring until the sugar is dissolved. Squeeze out the gelatine and put it into the pot. Dissolve the gelatine while stirring as well, remove the pot from the stove. Add 1-2 tablespoons of the quark yoghurt mixture to the pot and stir.

3. 3

   Peel off baking paper. Let the sponge cake cool down completely. Soak the gelatine. Drain the blueberries, collecting 150 ml of juice. Mix quark, yoghurt and blueberries. Heat blueberry juice and 100 g sugar in a small pot while stirring until the sugar is dissolved. Squeeze out the gelatine and put it into the pot. Dissolve the gelatine while stirring as well, remove the pot from the stove. Add 1-2 tablespoons of the quark yoghurt mixture to the pot and stir. Stir the gelatine mixture into the quark and yoghurt mixture. Put the mixture in a cool place. In the meantime whip cream until stiff. When the gelatine mixture starts to gel, fold in the cream. Place the sponge cake on a baking tray and cover with a cake frame. Add the quark mixture and smooth it down. Spread crumbles on top and chill for at least 4 hours. Take out the cake, cut it diamond-shaped, arrange on a cake plate and decorate with lemon zest

4. 4

   Stir the gelatine mixture into the quark and yoghurt mixture. Put the mixture in a cool place. In the meantime whip cream until stiff. When the gelatine mixture starts to gel, fold in the cream. Place the sponge cake on a baking tray and cover with a cake frame. Add the quark mixture and smooth it down. Spread crumbles on top and chill for at least 4 hours. Take out the cake, cut it diamond-shaped, arrange on a cake plate and decorate with lemon zest

5. 5

   4 hours waiting time