Strawberry Heart

Ingredients for 1 servings:

• 1 carrot(s), grated
• 1 small apple, grated (approx. 100 g)
• 50 g chocolate shavings
• 3 eggs
• 3 tbsp honey (acacia honey)
• 40 ml oil (cold squeezed rapeseed oil)
• 1 pinch of salt
• 1 tbsp lemon(s) – zest, grated, untreated
• 50 g almond(s), grated
• 120 g Flour (wholemeal spelled flour)
• 1 tsp cinnamon
• 2 tsp baking powder
• Butter, for the mold
• 100 ml cream
• 2 packets of vanilla sugar
• 1 tbsp cane sugar, 1 tbsp binding agent
• 250 g quark
• 1 tbsp lemon(s) – zest, grated, untreated
• 500 g strawberries, destemmed and washed
• 2 tbsp cane sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

ideal as a super token of love

Preheat oven to 170°C. Grease a 24 cm heart-shaped baking pan. For the pastry: Finely grate the washed carrot and apple, including the peel. Beat the eggs and honey in a bowl for a few minutes until frothy and creamy and the honey has dissolved. Slowly add the oil in a thin stream. Using a spatula, add the grated lemon zest, almonds, flour, baking powder, and cinnamon to the grated ingredients and fold in the chocolate shavings. Pour the pastry into the greased heart-shaped pan and bake for 35 minutes with a fan oven. Let cool in the pan. For the cream: Whip the cream until stiff. Mix the remaining cream ingredients with the quark, sprinkling in the thickener with a sieve. Then fold the cream into the quark and season to taste. Using a piping nozzle, pipe clouds of cream onto the cake base, forming a basket. Sprinkle the sugared strawberries on top and serve the rest alongside the cake.