John Myers
Ingredients for 1 servings:
- 4 m.-sized eggs
- 120 g sugar
- 1 packet of vanilla sugar
- 200 g flour
- 2 tsp baking powder
- 12 sheets of gelatin
- 500 g strawberries, fresh or frozen
- 150 g powdered sugar
- 500 g low-fat curd cheese
- 1 tbsp lemon juice, freshly squeezed
- 300 ml cream
- 1 packet of vanilla sugar
- 1 pack of cake glaze – Fix (strawberry)
- 300 ml cream
- 12 strawberries, fresh
Instructions
Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 30 minutes
a heavenly delight, for 12 pieces
Beat the eggs with the sugar and vanilla sugar until frothy. Mix the flour with the baking powder, sift it onto the egg custard, and fold it in. Pour the batter into a springform pan lined with baking paper and bake on the middle shelf of a preheated oven for 25-30 minutes (electric oven: 180°C, gas mark 2, fan oven: 160°C), then let it cool. Once the cake base has cooled, cut it in half horizontally. Place the quark in a bowl. Defrost the strawberries, puree them with the powdered sugar, vanilla sugar, and lemon juice, and stir into the quark. Soften the gelatine, then heat it in a small saucepan on the stovetop until dissolved. Immediately mix it with 2-3 tablespoons of the cream, then stir it into the remaining cream. Whip the cream until stiff peaks and fold it in. Place the bottom cake layer on a cake plate and place a cake ring around it, then spread 2/3 of the cream on top. Place the second cake layer on top of the cream and spread the remaining cream on top. Then refrigerate the cake overnight until the cream has set. For the strawberry glaze, prepare the glaze according to the instructions using 250 ml of boiling water and pour it over the set cream. Then refrigerate the cake again until the glaze has set. Spread the edge of the cake with the stiffly whipped cream, place a few whipped cream puffs on top of the cake, and decorate with the fresh strawberries. The calorie information refers to 1 of 12 pieces.
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