Easter cheese and cream cake with strawberries

Ingredients for 1 servings:

• 4 eggs, separated
• 1 pinch of salt
• 120 g flour
• 80 g cornstarch
• Fat, for the shape
• 200 g flour
• 100 g butter
• 40 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 8 sheets of white gelatin
• ¼ liter of milk
• 200 g sugar
• 1 pinch of salt
• 1 lemon(s), grated peel
• 4 egg yolks
• 200 g strawberries
• 500 g low-fat curd cheese
• 500 ml cream
• 100 g jam (strawberry)
• Food coloring
• 1 pack of marzipan paste
• Chocolate shavings
• powdered sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For 16 pieces

For the sponge cake, beat the egg yolks, sugar, 3 tablespoons of water, and salt until creamy. Beat the egg whites until stiff and pour into the egg yolk mixture. Sift in the flour and mix everything carefully. Grease the bottom of a 26 cm diameter springform pan and pour in the batter. Bake in a preheated oven at 180 degrees Celsius for about 25 minutes. Turn the sponge cake out onto a wire rack and let it cool. Cut it in half crosswise. For the shortcrust pastry, quickly knead all the ingredients into a firm dough. Wrap the dough in foil and chill for about 30 minutes. Then roll it out on a floured surface. Place the springform pan base on top, mark it out, and cut it out. Use a cookie cutter to cut out the decorative motifs from the leftover dough. Bake the base and motifs in a preheated oven at 200 degrees Celsius for about 12 minutes. Let it cool on a wire rack. For the cheesecake, soak the gelatine in cold water. Bring the milk to a boil with sugar, salt, lemon zest, and egg yolk, stirring constantly. Allow to cool. Squeeze out the gelatin, stir it into the milk, then refrigerate. Wash, hull, and chop the strawberries. Cream the quark until creamy and whip the cream until stiff. When the milk mixture begins to set, stir in the quark first, then 2/3 of the whipped cream. Carefully fold in the strawberries. Spread the shortcrust pastry base with the strawberry jam, place a sponge cake layer on top, and spread this with jam. Cover both layers with a cake ring or the rim of a springform pan. Pour in the quark and cream mixture, smooth it down. Place the second sponge cake layer on top and press down lightly. Refrigerate the cake for about 3 hours. Remove the cake ring. Spread the remaining whipped cream over the edges of the cake and sprinkle with the grated chocolate. Dust the top of the cake with powdered sugar. Decorate Easter motifs with icing and place them on the cake. Color and shape the marzipan as you like and decorate it as well.