3 tablespoons water
1 egg yolk
2 tablespoons caster sugar
pinch of salt
500g cream cheese or quark
120g caster sugar
40g corn starch
1 teaspoon vanilla extract
1 lemon, zest and juice
200ml double cream
Sift the flour and mix with sugar, salt and lemon zest. Use the mixer with the paddle attachment. Add the yolk and butter. When it is crumbly, add the water. Cover with cling film and leave in a fridge for half an hour.
Roll the dough and cut the circle according to your baking tin size. Make a few holes at the bottom and bake in the preheated oven for 15 minutes at 200°C. Set aside to cool down.
Meanwhile from the rest of the dough prepare the stripe (the border of your cake).
Beat egg whites and half amount of sugar until stiff peaks. Whip the double cream. Mix the cream cheese with the rest of the sugar, egg yolks, corn starch, vanilla, lemon zest, lemon juice and milk. Fold in the whipped cream and the meringue.
With the dough stripe make the borders of the cake and pour the cream cheese mixture. Bake about 45 minutes at 160°C.
After the cake is baked, let to cool down for about 10 minutes and then remove the tin and let to cool down completely.