Refreshing fruity cake for springtime! One of the loveliest times of the year: plenty of sun and the wonderful scent of fresh flowers. The birds are chirping, nature is awakening.
We used the weekend and baked this wonderfully delicious spring cake. Gluten free and with healthy ingredients.
For the recipe you need the following ingredients:
For the floor :
250 g of our gluten-free shortcrust pastry organic baking mix ,
125g cold butter.
For the filling :
2 large eggs plus 2 yolks (or 3 whole eggs),
3/4 cup (150 g) granulated sugar,
1 tablespoon of lemon zest,
1/2 cup (120ml) freshly squeezed lemon juice (2-3 lemons for zest and juice),
2 tablespoons cream,
1/2 cup unsalted butter, cut into small pieces.
Put the gluten-free shortcrust pastry organic baking mix in a bowl. Mix quickly with 125 g cold butter in pieces and a small egg, take the dough out of the bowl, shape it into a ball by hand and wrap it in cling film. Roll out the cold dough between cling film to a thickness of 5mm and process further. Line the tart pan with dough.
Preheat the oven to 180 degrees (top/bottom heat). Bake for about 30-40 minutes until golden brown.
Take the dough out of the oven and let it cool down.
Meanwhile, place the eggs, sugar, lemon zest, lemon juice, and heavy cream in a medium heatproof bowl and whisk together. Place the bowl over a pot of boiling water. Cook over medium-high heat, stirring constantly, until thickened (it took me 10 minutes, but it can take up to 20 minutes). The quark will become even thicker after cooling.
Remove from the heat and immediately strain the mixture through a sieve. Add butter cubes and whisk until butter is completely melted, incorporated and smooth.
Whipping ensures an airy and light consistency. Allow to cool to room temperature before filling the cake.
Tip : Lemon curd can be stored in an airtight container in the refrigerator for up to a week, or frozen for up to 2 months. Place in the refrigerator overnight to thaw. Before using, stir the mixture with a whisk until smooth.
Fill the tart pan with the lemon curd and place in the fridge for at least 4 hours.
Chill the lemon curd tart for several hours before serving, otherwise the filling will be too runny. After sufficient cooling time, the lemon curd will become firmer.
Serve with berries and whipped cream, if you like.