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34 Sponge base filling Ingredients For quark and cream filling: 500 g quark, 20% fat 100 g caster sugar 100 ml milk, 3.5% fat 1 ½ tsp. vanilla sugar 1 lemon | juice only 6 gelatine leaves 500 g cream For dusting: 1 tbsp. icing sugar Accessories: Serving plate Fine sieve Preparation for quark and cream filling Mix together the quark, sugar, milk, vanilla sugar and lemon juice. Soak the gelatine in cold water. Squeeze the gelatine, then dissolve it in the microwave or in a pan on the cooktop on a low heat. Stir a portion of the quark mixture into the gelatine. Stir this mixture into the remaining quark mixture and place in the refrigerator to chill. Whip the cream until stiff and fold into the quark mixture. Place one layer of cake on a serving platter and spread half of the quark mixture over it. Top it with another layer of the cake. Add the other half of the mixture, then top it with the final piece of the cake. Place in the refrigerator to chill. Dust with icing sugar before serving. Useful tip: For a fruity variation, add some grated lemon zest and 300 g drained mandarin segments or apricot pieces.