Strawberry cake

Ingredients for 1 servings:

• 4 tbsp water, hot
• 4 eggs, separated
• 175 g sugar
• 1 packet of vanilla sugar
• ½ tbsp baking powder
• 100 g cornstarch
• 100 g flour
• 1 pack of pudding powder, vanilla
• 1 ½ kg strawberries
• 1 cup of cream
• 500 g quark, natural or vanilla
• 1 pack of pudding powder, vanilla
• 300 ml milk
• 80 g sugar
• 2 packets of vanilla sugar
• 100 g powdered sugar
• 9 sheets of gelatin
• 1 pack of cake glaze
• 200 ml water
• Jam (strawberry)

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

with vanilla quark

For the sponge cake, separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form, then set aside. Beat the egg yolks with the hot water until fluffy. Gradually combine the sugar with the vanilla sugar and slowly add to the egg mixture, whisking until thick and creamy. (Beat on high for about 3-4 minutes until creamy.) Mix the flour with the starch, custard powder, and baking powder and fold into the egg mixture (best done briefly on the lowest speed). Finally, carefully fold in the beaten egg whites. Line a springform pan with baking paper or grease the base well. (Leave out the edges, this will help the sponge cake rise more evenly.) Bake on the middle shelf at 180°C (top/bottom heat) or 165°C (fan oven) for 30-35 minutes. After baking, allow the sponge cake to cool completely. Make the custard with 350ml milk and 80g sugar, then allow to cool. For the cream, soak the gelatin leaves in cold water for a good 6 minutes. Make sure that each leaf is placed in the cold water individually. Whip the cream until stiff and refrigerate. Mix the powdered sugar and the quark. Then stir in the custard. (Vanilla flavoring can be added if desired.) Hull about 750g of the strawberries and cut them into small pieces. Fold them into the cream, along with the stiffly whipped cream. Carefully squeeze the gelatin leaves and heat them in a saucepan until they have liquefied. Then slowly add about 6 tablespoons of the cream and mix gently and well. Now stir the gelatin and quark mixture into the quark and vanilla cream and fold in well. Spread the strawberry jam on the sponge cake base (optional) and scatter some of the remaining strawberries on top (clean and slice them first). Spread the quark and vanilla mixture over the strawberries. Spread the sliced ​​strawberries on top of the quark mixture. Prepare the cake glaze with 2 tablespoons of sugar and 200ml of water. If you have any leftover strawberries, puree them and add them to the glaze for a special touch. Finally, pour the prepared glaze over the cake and refrigerate for at least 4 hours. Carefully loosen the cake ring (it’s best to run a knife around it once). Decorate with strawberries, if desired.