Summary

Ingredients

• 70 grams flour
• 30 g cornstarch
• 80 g suar
• 4 egg yolks
• 4 egg whites
• 50 ml oil
• 0.5 ½ lemon (s), grated zest

For covering:

• 250 g quark, (curd cheese) 20%
• 250 ml cream, (I use Rama Creme fine)
• 1 pinch (s) salt
• 70 g powdered suar
• 0.5 ½ lemon (s), grated zest
• 1 lemon (s), add the juice
• 3 sheets gelatin
• 3 tablespoon rum

For the cast:

• 500 g berries, mixed (blackberries, raspberries, currants, blueberries)
• 2 packs cake topping
• 50 grams sugar
• some rum

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Instructions

1. Beat the egg whites into firm snow.
2. Mix the sugar with the yolk until very creamy, then stir in the oil, gently stir in the lemon peel and flour + starch, finally fold in the egg whites - spread the dough into a prepared (approx. Bake for 15 minutes - leave to cool.
3. For the topping, soak the gelatine in cold water, whip the cream until stiff, stir the curd cheese with sugar and lemon juice + zest well, add 3 tablespoon. Heat and dissolve rum (do not boil) and stir into the curd mixture, now fold in the whipped cream - spread the curd mixture on the cold cake - chill for about 1 hour.
4. Then put the berries on top - prepare the cake jelly according to the instructions, stir in the sugar and rum, let cool a little and then pour over the berries - put in a cool place.