Very light strawberry quark cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water
• 50 g Stevia
• 175 g flour
• 1 packet of baking powder
• 80 g jam (strawberry) with stevia
• 250 ml Cremefine Vanilla (19% fat)
• 1 pack of cream stiffener
• 2 tsp, heaped cream stiffener (San-apart)
• 500 g low-fat curd cheese (0.3% fat)
• 200 g crème fraîche légère (15% fat)
• 45 g Stevia
• 1 pack of vanilla flavor
• 500 g strawberries, fresh

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 12 minutes; Total time approx. 5 hours 2 minutes

Preheat the oven to 175°C (top/bottom heat, fan: 155°C). For the sponge cake, separate the eggs. Beat the egg whites with 4 tablespoons of water until stiff. Beat the egg yolks and stevia until firm. Fold the beaten egg yolks into the stiff egg whites, then sprinkle in the baking powder and flour and fold in. Pour the batter into a baking pan lined with baking paper and bake in the preheated oven for about 12 minutes. Remove the sponge cake from the pan and let cool. Cut the base in half and spread both pieces with strawberry jam. For the cream, whip the Cremefine. Stir in the cream stabilizer, San-apart, stevia, vanilla flavoring, low-fat quark, and crème fraîche. Slice the strawberries. Top the bottom layer with about 1/3 of the strawberries and spread half of the quark cream on top. Place the lid on top and cover the cake with the remaining quark cream. Arrange the remaining strawberries on top and around the edge of the cake. Immediately refrigerate the cake and let it rest for 4 hours.