Strawberry spaghetti ice cream cake

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 3 tbsp water, warm
• 150 flour
• 1 tsp baking powder
• 600 ml cream
• 2 tbsp sugar
• 100 ml milk
• 2 packs of cream powder (vanilla paradise cream)
• 200 g quark
• 200 g sour cream
• 500 g strawberries, cleaned, lightly sugared
• 200 g strawberry jam
• Chocolate flakes, white

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

looks like a huge portion of spaghetti ice cream

For a 28 cm springform pan. Place a sheet of baking paper into the bottom of the springform pan. For the base, beat the eggs, water, and sugar until the sugar is completely dissolved. Fold in the flour mixed with the baking powder and pour into the pan. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. For the cream, briefly beat the cream, milk, and sugar, then add the Paradiescreme and continue beating on high speed until stiff peaks form. Then stir in the quark and sour cream. Cut the cooled sponge cake in half. Spread a thin layer of cream on the first layer, top with the lightly sugared strawberries, and spread with about a third of the cream. Place the second layer on top and spread the cake all over. Fill a piping bag with the remaining cream and pipe it onto the cake in spaghetti shapes. Purée the strawberry jam, pour it onto the cake, and sprinkle with the white chocolate flakes.