Cake base: approx. 22cm round cake tin (or smaller)
2 eggs
100g oat bran (finely ground)
80g erythritol
1/3 pck. cream of tartar baking powder
85g low-fat quark
a little lemon zest
Preheat oven to 180 degrees.
Line the bottom of the baking tin with baking paper.
Separate the eggs. Beat the egg whites to a beaten egg white. Beat egg yolks with erythritol until foamy. Stir in oat bran, quark and baking powder. Finally, fold in the beaten egg whites.
Bake for 20-25 min at 180° convection oven and leave to cool in tin, or put cake ring around.
Lemon layer:
40g erythritol, 150g low-fat quark, 100g low-fat yoghurt, zest and juice of 2 lemons.
1/2 tsp agaragar
Grate the zest of the lemons and squeeze out the juice. Put half of the juice to one side. Mix the curd, yoghurt, lemon zest and half the lemon juice until smooth. Mix the other half of the juice with agaragar and bring to the boil while stirring. Allow to cool briefly, but continue to stir and fold into the curd mixture with a whisk.
Spread the lemon layer on the base.
Meringue layer:
3 egg whites, pinch of salt, 50g icing erythritol (grind yourself).
Beat the egg whites with the salt until very stiff. This can take 5 minutes. Slowly add the powdered erythritol and continue beating. Spread over the lemon layer and smooth down.
Bake for 25 minutes at 180° C.
Chill and only now remove from the mould and enjoy. Delicious and very!!! tart!
Next time I will only use the juice of 1 lemon.
Many thanks to Bianca Heinze for this recipe.
