Strawberry Peanut Butter Cake

Ingredients for 1 servings:

• 1 cake base (sponge cake), 3 layers
• 500 g mascarpone
• 250 g quark
• 700 ml whipped cream
• 300 g powdered sugar
• 250 g peanut butter
• 500 g strawberries
• 80 g peanuts or cashew nuts with honey for decoration
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 100 g almond flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

A dream combination! Serves 12

Place a cake ring around the bottom sponge layer. Whip 300 ml of whipped cream with one sachet of cream stabilizer until stiff peaks form. Whisk 250 g of mascarpone with 125 g of quark, 150 g of powdered sugar, the peanut butter, and half of the whipped cream until creamy and spread on the cake layer. Place the second layer on top. Purée the strawberries (set aside 12 small strawberries for decoration) and mix with 250 g of mascarpone, 125 g of quark, 150 g of powdered sugar, and the second half of the whipped cream. Place on the cake and place the third layer on top. Let the cake set in the refrigerator for a few hours before decorating. Whip 400 ml of cream with two sachets of cream stabilizer and vanilla sugar until stiff peaks form and cover the cake all over with this. Decorate with strawberries, peanuts, and almonds.