| For the sponge cake: | |
| 2 | Egg (s) |
| 1 tbsp | Water, hot |
| 60 g | Sugar |
| 1 | Vanilla sugar |
| 1 pinch | Salt |
| 60 g | Flour (wheat flour) |
| 40 g | Butter, melted, cooled |
| For the filling: | |
| ½ | Vanilla bean (s), including the Mark |
| 100 ml | Milk |
| 3 | egg yolks |
| 175 g | Sugar |
| 8 sheets | Gelatin, white, |
| 500 g | Whipped cream |
| 600 g | Quark), 40% fat(if quark is not available use half sieved riccota full fat and half marscapone) |
| Icing sugar, for dusting |
Preparation
For the sponge eggs, water, sugar, salt and vanilla sugar with a whisk until smooth and then put over a warm water bath with a hand mixer at the highest level. Sieving the flour and fold in, at the end add the butter, pour into a springform pan and bake in a preheated oven at 375 degrees for about 12-15 minutes until golden brown. With a finger cake should feel firm, but also a firm sponge . The biscuit covered with parchment paper and lightly weighted cool until the next day. Cut the biscuit into horizontally with a stiff thread ( I use fishing line). Lay bottom back in sprinform pan. For the filling slit open the vanilla pod and leave it in the draw milk over low heat, remove the pod after a time and scrape the pulp into the milk. The milk with the egg yolks and 150g sugar until fluffy over a water bath. The gelatin sheets in to melt for 10 seconds in the microwave and pour into the ground. The whipping cream until stiff. Underscore the quark through a fine sieve and gently mix with the Eischaummasse, then stir in the cream. Spread teh filling onto the bottom sponge in spring form then cool in fridge over night, then add top sponge. . and sprinkle with powdered sugar. I score the top sponge into pieces triangles and then add to the top. This makes it easier to cut through
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