Summary

Ingredients

For the ground:

• 1 lemon (s), untreated
• 250 g flour
• 1 egg (s)
• 150 g butter, cold
• 2 tablespoon jam (orange)
• Fat and fine semolina (for the mold)
• Flour for rolling

For the filling:

• 5 egg (s)
• 500 g layer cheese or quark (20%)
• 300 g ricotta, fresher
• 500 g mascarpone
• 300 g suar
• 1 vanilla pod (s)
• 1 tablespoon orange liqueur (e.g. Grand Marnier or Cointreau
• 150 g semolina, finer
• Powdered sugar, for dusting

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Instructions

1. For the shortcrust pastry:
2. Rinse the lemon with hot water, pat dry and finely rub the peel. Knead 1/3 of the bowl and all the other ingredients for the dough first with the dough hook of the hand mixer, then with your hands to form a smooth dough and cover and chill for 30 minutes.
3. Roll out 2/3 of the dough on a little flour and place as a base with a 4 cm high edge in a springform pan (26 cm diameter) that has been greased and sprinkled with semolina. Spread orange jam on top. Roll out the rest of the dough round (26 cm diameter) and place on the jam.
4. For the filling:
5. Separate eggs. Mix the egg yolks, layered cheese, ricotta, mascarpone, sugar, scraped-out vanilla pulp, orange liqueur, semolina, the remaining lemon zest and the squeezed lemon juice to a smooth cream. Beat egg whites and fold in.
6. Pour the cheese cream into the mold and bake in the oven at 180 ° C (convection 160 °) for about 60-70 minutes. Cover the cake halfway through with greaseproof paper.
7. Before cutting, let the cake cool down completely. Sprinkle with powdered sugar.