Strawberry cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, lukewarm
• 75 g sugar
• 1 packet of vanilla sugar
• 75 g wheat flour
• 25 g cornstarch
• 1 tsp baking powder
• 400 g low-fat curd cheese
• 100 g sugar
• 1 pack of white gelatin powder (dissolves instantly without cooking)
• 100 g cream
• 1 kg strawberries, cleaned
• 1 pack of cake glaze, red
• 50 g sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

light strawberry slices

For the base, beat the eggs and water until frothy. Gradually add 75g of sugar and 1 sachet of vanilla sugar, whisking continuously. Mix the flour, cornstarch, and baking powder, then fold in. Pour the mixture into a 28cm springform pan lined with baking paper. Bake in a preheated oven at 175°C for about 30 minutes. Remove from the pan, loosen, and allow to cool. Then place on a cake plate and place a cake ring around it. For the filling, whip the cream. Beat the low-fat quark with 100g of sugar until frothy. Gradually add the gelatin powder to the quark, whisking continuously and thoroughly. Fold in the cream. Spread the cream over the base. For the topping, arrange the strawberries (I always chop them up, as I prefer that to whole fruit) over the filling and lightly press them into the cream. Prepare a glaze according to the package instructions using 50g of sugar and pour it over the strawberries. Chill the cake for 1 hour and then serve. A lighter version with sponge cake – some of the cream is replaced with low-fat quark.