Strawberry Milka Cake

Ingredients for 1 servings:

• 4 eggs (separated)
• 2 tbsp water
• 150 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 100 g flour
• 100 g starch flour
• 2 tsp baking powder
• 4 sheets of gelatin
• 300 g strawberries
• 1 lemon(s) (juice)
• 3 tbsp sugar
• 500 g quark
• 500 g cream
• 15 pieces of confectionery (Milka hearts strawberry flavor)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cake base: Preheat oven to 180°C. Beat egg yolks with water until very frothy (approx. 8-10 minutes). Beat in sugar, salt, and vanilla sugar until creamy (approx. 5 minutes). Now fold in the stiffly beaten egg whites. Mix together the flour, cornstarch, and baking powder, sift over the cream, and carefully fold in. Pour into a 26cm springform pan lined with baking paper and bake immediately in the oven at 180°C for approx. 20-30 minutes. Once cooled, cut the sponge cake in half. Filling: Soak the gelatine. Halve the strawberries. Heat the lemon juice and sugar. Squeeze out the gelatine and dissolve it in the cream. Stir in the quark until smooth. Chill the cream. Whip 250g of cream until stiff. As soon as the cream begins to set, fold in the cream. Roughly chop 8-9 Milka hearts and fold them into the quark and cream mixture. Place a cake ring around the bottom layer. First, spread the strawberries and then the cream over the base. Place the top layer on top and refrigerate for about 1 hour. Remove the cake ring. Whip the remaining cream until stiff and spread it over the cake. Decorate with the remaining Milka hearts and strawberries. Tip: I like to decorate the cake with strawberries that I’ve previously dipped in chocolate coating.