Strawberry and woodruff cake

Ingredients for 1 servings:

• 2 eggs
• 1 tbsp water, hot
• 50 g sugar
• 1 packet of vanilla sugar
• 75 g wheat flour
• ½ tsp baking powder
• 500 g strawberries
• 250 g quark
• 150 g yogurt
• 100 g sugar
• 1 packet of vanilla sugar
• 1 sachet of instant jelly (woodruff flavor)
• 6 tbsp water, cold
• 25 g pistachios, chopped
• 600 g cream, cold
• 1 pack of cake glaze (strawberry flavor)
• 3 tbsp sugar
• 250 ml water
• Fat for the mold

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours 50 minutes

For the sponge cake, beat the eggs and hot water in a mixing bowl on high for 1 minute until frothy. Sprinkle in the sugar and vanilla sugar while stirring for 1 minute and beat the mixture for a further 2 minutes. Mix the flour with the baking powder and briefly stir in on the lowest speed. Spread the batter evenly in a 26cm springform pan lined with baking paper and greased. Bake in the lower third of the oven at 180°C for about 20 minutes. After baking, remove the base from the springform pan, let it cool and place on a cake plate. Place a cake ring around the base. For the filling, wash and hull the strawberries and thinly slice 300g of them. Place some of these slices on the edge of the base/cake ring. Place the whole strawberries in a ring on the base at a distance from the cake ring, leaving the center free. Use a whisk to beat the quark, yogurt, sugar and vanilla sugar until smooth. Mix the jelly with 6 tablespoons of water, then stir in 4 tablespoons of the quark mixture. Mix the liquid with the remaining quark mixture. Fold in the chopped pistachios and chill the cream. When the mixture begins to set, whip the cream until stiff and carefully fold it into the quark mixture. Pour the mixture onto the base, smooth it out, and refrigerate for at least 3 hours. After the chilling time, decorate the cake with the remaining strawberry slices. Prepare the glaze with sugar and water according to the package instructions and spread it over the strawberries. Return the cake to the refrigerate for at least 3 hours.