Yield :

Serves: 10 slices


  • 4 eggs
  • 70 g sugar
  • a pinch of salt
  • 50 g flour
  • 40 g cornflour
  • 1 organic lemon
  • 200 g low-fat quark cheese
  • 200 g cream cheese
  • 4 tablespoons maple syrup
  • 450 g cherry jam


  1. To make the sponge cake: Cover a baking sheet with parchment paper. Beat the eggs, 50 g sugar and salt with a hand mixer at the highest level for about 7-8 minutes (until creamy).
  2. Gently fold the flour and cornflour into the composition, using a rubber spatula.
  3. Add the cake batter on baking paper and spread thin with a palette. Bake in the preheated oven at 200 degrees C on the 2nd shelf from the bottom for about 6-8 minutes.
  4. Place a kitchen towel on the work surface and sprinkle evenly with the remaining sugar.
  5. Add the biscuit base on the cloth. Brush the baking paper with a little warm water.
  6. Pull the baking paper out. Roll the biscuit base using the cloth, and set aside.
  7. Rinse the lemon in hot water, wipe dry and finely grate the peel. Cut the lemon in half, squeeze out 1 half. In a bowl, add 2 tsp lemon juice, lemon zest, Quark, cream cheese and maple syrup …
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