Strawberry cake with quark cream

Ingredients for 1 servings:

• 4 eggs
• 2 tbsp water
• 120 g sugar
• 1 packet of vanilla sugar
• 60 g flour
• 60 g cornstarch
• 1 tsp baking powder
• 500 g cream
• 3 tsp cream stiffener
• 1 kg quark
• 120 g sugar
• 1 lemon(s), juice
• 3 tsp cream stiffener
• 1 kg strawberries, pureed
• some sugar
• 10 g agartine or 9 sheets of gelatin
• 200 ml water
• Chocolate shavings, white for garnishing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

from the tray – simple and delicious

Separate the eggs and beat the egg whites with the water until stiff. Stir in the sugar and egg yolks. Mix the flour, starch, and baking powder and stir in. Spread the mixture on a baking tray and bake at 170°C (top/bottom heat) for 10-12 minutes. Remove from the oven and let cool. Whip the cream with the cream stiffener according to the instructions until stiff. Mix the quark with the lemon juice, sugar, and cream stiffener until smooth. Spread the cream on the cooled base. Season the pureed strawberries with a little sugar to taste. Boil the agartine with 200ml water for 2 minutes, then add the cold strawberry puree and quickly spread it on the cake. It sets pretty quickly! Just before serving, grate the white chocolate over the cake.