Strawberry cream cake

Ingredients for 1 servings:

• 4 eggs
• 140 g sugar
• 3 tbsp water, hot
• 80 g flour
• 80 g cornstarch (Mondamin)
• 1 tsp baking powder
• 12 sheets of gelatin
• 500 g quark
• ½ liter cream
• 250 g strawberries
• 100 g sugar
• 1 liter cream, for decoration
• e.g. strawberries

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

Beat the eggs with the sugar and hot water until frothy. Mix the flour with the Mondamin and baking powder and stir into the mixture. Pour into a greased and floured springform pan and bake in the oven at 170°C (fan oven) for approx. 30 minutes. Once cooled, cut in half and form a springform cake rim. Whip the cream until stiff. Purée the strawberries, stir in the sugar and quark. Soak the gelatine, dissolve it in a water bath and stir into the strawberry and quark mixture. Fold in the stiffly whipped cream. Pour the mixture into the springform cake rim. Place the cake lid on top and chill. When the mixture has set, remove the springform cake rim and decorate the cake with the remaining cream and, if desired, strawberries. Cut into 12 slices.