Ingredients
My dears, if you like the recipe please leave a comment! For the dough
50 g flour
2 large eggs
1 tbsp sweetener, liquid
Fat for the mold
For the filling
8 sheets of white gelatine
300 g quark, low-fat
650 g yoghurt, 3.5% fat
2 lemons, untreated
50 g sweetener for diabetics
260 ml whipped cream
For the decoration
2 lemons, untreated
1 tbsp sweetener, liquid
4 sheets of white gelatine
Preparation
So, my dears, first of all beat the egg yolk with 2 tbsp hot water until frothy, bake with egg whites and flour in the greased springform pan, Ø 26 cm, for 15 minutes at 200 °C.
Then for the filling: soak the gelatine and dissolve it. Then mix with yoghurt, quark, grated lemon peel and lemon juice and diabetic sweetener.
When the cream starts to gel, fold in the whipped cream. Next, place the sponge cake on a cake plate, attach the springform pan edge upside down over it and pour in the cream.
Now boil the lemon slices in 100 ml water with sweetener for 5 minutes, remove from the heat and dissolve the soaked gelatine in it.
Then place it on the cake once it has cooled and leave to cool overnight.
This cake is creamy and light, tastes like it came straight from the bakery and can also be easily frozen, even in portions.