for 12 pieces

Sponge

350 g	sugar
4	egg yolk
4	egg

2	organic lemon

4	egg white
2 pinch	salt

400 g	ground almonds
150 g	white flour

To bake

1 dl	lemon juice
2 tbsp	icing sugar

Filling

250 g	mascarpone
150 g	cream quark
50 g	icing sugar
2 dl	cream

To serve

150 g	blueberry
150 g	raspberry
150 g	red currants

How it's done

Sponge

Beat the sugar, egg yolks and eggs in a bowl using the whisk on a hand mixer for approx. 5 mins. until the mixture becomes lighter in colour.

Grate a little lemon zest over the mixture. Squeeze the lemons and set the juice aside.

Beat the egg whites with the salt until stiff.

Mix the almonds and flour, add to the mixture in layers along with the egg whites, carefully fold in using a rubber spatula.

To bake

Transfer approx. one third of the cake mix to the prepared tin. Set aside the remaining cake mix.

Bake for approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from oven, allow to cool a little, remove the tin frame. Turn the sponge out onto a platter, remove the baking paper. Repeat the process twice with the remaining cake mix.

Prick the sponges firmly with a wooden skewer. Mix the juice and sugar, drizzle the mixture over all three sponges.

Filling

Using the whisk on a hand mixer, whisk the mascarpone, quark and sugar until smooth. Beat the cream until nearly stiff, fold in.

Spread 1/3 of the mascarpone mixture onto one of the sponges.

Place the second sponge over the top, press down lightly, spread 1/3 of the mascarpone mixture on top, place the third sponge over the top with the base facing upwards, press down lightly.

Spread the remaining mascarpone mixture on top of the final sponge.

To serve

Smooth down the edges all the way around the cake. Arrange the berries on top of the naked cake.

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