For the pastry:
240g plain flour
2 heaped tablespoons sugar
pinch of salt
180g unsalted butter warmed to room temperature
1/4 cup cold water
For the filling:
5 eggs, separated – Mount Roland Free Range Eggs
12 heaped tablespoons sugar
600g Quark (2 Elgaar Quark jars) – Elgaar Farm
300g Mascarpone (1 Elgaar Mascarpone jar) – Elgaar Farm
Zest and juice of 1 lemon – Laos fresh farm
1 heaped tablespoon cornstarch
1/2 teaspoon salt
Preheat oven to 170°C, grease a 26cm springform tin and line base with baking paper.
Make the pastry – combine flour, sugar and salt in mixing bowl.
Cut butter into cubes, add to flour mix and rub lightly to roughly combine.
Make a well in the mix and pour in water – using a spoon, quickly work the mix to form buttery lumps.
Use your hands to combine the dough into a rough ball – don’t overwork.
Roll out using flour to prevent sticking and line the base of your tin. Set aside.
For the filling, beat together eggwhites and six tablespoons of the sugar until stiff peaks form. Set aside.
Beat together eggyolks and remaining sugar until foamy. Set aside.
In a large mixing bowl, combine quark, mascarpone, starch, salt and zest and juice of lemon, and mix thoroughly.
Gently fold in eggyolk mix followed by eggwhite mix – don’t mix too much.
Fill into prepared tin on top of pastry, gently smooth with spoon.
Bake at 170°C until golden on top (around 45 to 60 minutes).
Hint: The cake will be soft while it’s still warm, but will firm up when cooled.
Can be enjoyed warm or cold
Recipe and photo sourced by Elgaar Farm