Strawberry quark cake

Ingredients for 1 servings:

• 3 eggs
• 150 g flour
• 120 g sugar
• 1 tsp baking powder
• 1 pinch of salt
• 300 g strawberries, fresh
• 500 g yogurt
• 500 g quark
• 100 g sugar
• 6 sheets of gelatin
• e.g. vanilla sugar
• e.g. lemon juice
• 300 g strawberries, frozen
• 2 sheets of gelatin
• n. B. sugar

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 7 hours 25 minutes

summery, fresh, with lots of strawberries

For the sponge cake, put the eggs and sugar in a food processor fitted with a whisk and beat the mixture on high for 5 minutes until light and fluffy. Mix the baking powder, salt, and flour together and then stir into the sugar and egg mixture on the lowest speed possible. Pour the batter into a greased springform pan and bake at 180°C for about 25 minutes. Then let the cake cool completely on a wire rack. Hull the fresh strawberries and dice them into small cubes. Soak 6 sheets of gelatine in cold water. Now mix the yogurt with the quark and sugar until smooth. Add vanilla sugar or lemon juice to taste. Squeeze out the gelatine and dissolve it in a small saucepan over low heat. To help the gelatine combine better with the quark mixture, first add a few tablespoons of the cream to the liquid gelatine and mix well. Then quickly stir the gelatine into the quark mixture. Then fold the strawberry cubes into the cream. Place the sponge cake on a cake plate and place a cake ring or the edge of a springform pan, if it’s tall enough, around it. Next, take a small glass bowl, wrap cling film around the outside of the bowl, and place it in the center of the cake. Now pour the quark mixture onto the cake base, smooth it out, and refrigerate. In the meantime, let the frozen strawberries thaw. Of course, you can use fresh ones too. Once the quark cream has set, remove the glass bowl from the center and carefully remove the cling film. Soak the remaining gelatine, then puree the thawed strawberries and, if desired, strain them. Season to taste with sugar. Squeeze out the gelatine again and melt it in a saucepan. Mix with a few tablespoons of strawberry puree, then stir it into the remaining strawberry puree. Pour the strawberry puree into the hollow in the middle of the cake and refrigerate it again.