As promised - as a contrast to the last post ;-) - here comes the cake I made two weeks ago as a dessert for two good friends of mine. It is fairly light and makes a really nice summer dessert - you don't even have to turn on the oven. I was very pleased with this cake. It looks so pretty with the redcurrants on top.
(from Saisonküche, Juni 2011)
100g petits beurres
6 sheets gelatine
350g low fat curd cheese
Line a 18cm springform pan with parchment paper. Put the petits beurres in a plastic bag and beat them with a rolling pin until they are crumbled. Melt the butter. Mix butter and crumbles and press this onto the bottom of the springform pan. Put in the refridgerator. Soak gelatine in cold water.
Separate the eggs. Grate the lemon zest. Mix the zest and the lemon juice with curd, sugar and egg yolks. Take the gelatine out of the water and squeeze it well. Then, in a small saucepan, heat the gelatine in the water until it dissolves. Mix a little of the curd batter with the gelatine. Then, mix this well with the whole curd batter. Beat the egg whites until stiff and fold into the curd batter. Pour your batter into the springform pan and spread the redcurrants onto this. Put in the refridgerator for at least 3 hours for the cake to get firm.