Lemon Torte

Preheat the oven to 150 °C fan and line the bottom of a 26 cm springform pan.

Separate the eggs. Beat the egg whites with 3 tbsp hot water until stiff, then gradually add 90 g sugar and continue beating until glossy and the sugar has dissolved.

Gently fold in the egg yolks. Mix the flour and baking powder and carefully fold them in until no streaks of flour remain.

Pour the batter into the springform and bake for about 20 minutes until the sponge is lightly golden.

Remove the sponge from the oven and let it cool completely on a wire rack.

Stir the jelly powder (lemon) with 250 ml cold water in a pot and let it swell for 5 minutes.

Add 50 g sugar to the swollen jelly mixture and heat while stirring; it must not boil. Then set aside to cool.

Beat sour cream, natural yoghurt, low-fat quark, sugar, 3 tbsp lemon juice and vanilla sugar until creamy.

Whip the cream with cream stabilizer (and the reserved egg white) until stiff.

As soon as the jelly begins to set, gradually stir it into the yoghurt-quark cream. Then gently fold in the whipped cream.

Spread the lemon cream over the cooled sponge, smooth the surface and chill the cake for at least 4 hours.

Prepare the clear glaze according to the package instructions, replacing part of the liquid with 4 tbsp lemon juice and tint it with a little yellow food colouring. Let it cool briefly and carefully pour it over the lemon cream.

Keep the cake chilled until serving so the glaze firms up completely.