Heavenly strawberry cake

Ingredients for 1 servings:

• 1 kg strawberries
• 500 ml whipped cream
• 500 g mascarpone
• 500 g low-fat curd cheese
• 200 g chocolate shavings
• 2 bags of vanilla sugar
• 1 cake base (sponge cake, 3 layers)
• 200 g sugar
• 1 package of biscuits, (American Cookies)

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 6 hours; Total time approx. 7 hours 10 minutes

To prepare the cake cream, whip the cream with the sugar and vanilla sugar until stiff. Fold in the mascarpone and low-fat quark until smooth. Purée about 300g of strawberries and fold into the mixture along with half of the chocolate shavings. Crumble the chocolate cookies in a freezer bag and set aside. Thinly slice the rest of the strawberries and set aside. Place the first cake layer on a cake plate and begin layering. Gradually build the cake as follows: base – cream – cookie crumbs – strawberries – base – cream – cookie crumbs – strawberries – base. Use the rest of the cream to spread the top and sides of the cake. Arrange the reserved strawberry slices around the outside and sprinkle the remaining chocolate shavings on top. Place the finished cake in the refrigerator for about 6 hours.