baking & roasting

Sponge gateauServes 16Ingredients:Basic mixture:4 egg whites4 tbsp hot water175 g caster sugar4 egg yolks200 g plain flour2 tsp baking powderLuxury mixture:6 egg whites180 g caster sugar2 tsp vanilla sugar6 egg yolks90 g plain flour90 g corn flourMethod:1. Beat the egg whites and hot water until stiff. Slowlyadd the sugar and the vanilla sugar, beating aftereach addition, and then fold in the beaten egg yolk.2. Sieve the baking powder or the corn flour into theflour, and fold into the egg white mixture.3. Pour the mixture into a springform cake tin(Ø 26 cm) which has been greased and lined withbaking parchment. Bake until golden brown.4. After baking loosen the edge of the cake from thetin and leave to cool. Turn out, remove the bakingparchment, then cut the cake horizontally into2 or 3 rounds and fill as desired.Quark and cream filling500 g quark100 g caster sugarApprox. 100 ml milk2 tsp vanilla sugarJuice of 1 lemon12 leaves of white gelatine500 ml whipping or double creamIcing sugar for dustingQuark and cream fillingMix the quark, sugar, milk, vanilla sugar and lemonjuice. Soak the gelatine in cold water for about 10minutes, squeeze the gelatine, then dissolve it for 90seconds on 450 W in the microwave oven, or in a panon a low hob setting. Add a little of the quark mixtureto the gelatine and when cool add this mixture to theremainder of the quark mixture. As it thickens it shouldbe stirred several times. When visible traces are left inthe mixture when you run a fork through it you can foldthe stiffly whipped cream into it.Place one round of cake on a cake platter and spreadsome of the quark mixture over it. Top this withanother cake round. Add some more of the mixtureand top it all with the final piece of cake. Place in therefrigerator to chill and then dust with icing sugarbefore serving.For a fruity variation add about 300 g of bottled anddrained sour cherries or mandarin orange segments tothe quark mixture.36