Spaghetti ice cream sheet cake

Ingredients for 1 servings:

• 2 cups sugar
• 1 cup oil, e.g. sunflower oil
• 2 packets of vanilla sugar
• 4 eggs
• 3 cups flour
• 1 packet of baking powder
• 1 cup mineral water
• 500 g low-fat curd cheese
• 500 g cream yogurt
• 1 cup of cream
• 2 tbsp lemon juice
• 2 packets of vanilla sugar
• 100 g powdered sugar
• 3 sheets of gelatin
• 300 g strawberries, frozen
• e.g. powdered sugar or sugar
• 100 g white chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 55 minutes

I used a 200 ml cup. Briefly mix together the sugar, vanilla sugar, and oil. Then gradually mix in the eggs, one at a time, for 45 seconds each. Mix the flour and baking powder together and add them gradually. Finally, stir in the mineral water. Pour the batter onto a baking sheet with a baking frame, smooth it out, and bake in a preheated oven at 200°C (top/bottom heat) for 25 minutes. Let the batter cool. For the cream, whip the cream until stiff peaks form. Mix together the quark, yogurt, vanilla sugar, lemon juice, and powdered sugar. Soften and dissolve the gelatine. Stir 2 tablespoons of cream into the gelatine, then quickly beat into the cream. When the cream begins to set, fold in the cream. Put some cream into a piping bag fitted with a small nozzle and set aside. Spread the rest on the base. Purée the strawberries and sweeten to taste with powdered sugar or sugar. Drop the strawberry puree in dollops onto the cream. Pipe spaghetti-like patterns onto the sauce using a piping bag. Sprinkle the cake with white chocolate shavings and then refrigerate, perhaps overnight. The cake tastes best when well chilled. If you have trouble with gelatin, you can use mascarpone instead of yogurt and whip the cream with whipped cream stabilizer.