John Myers
Ingredients for 1 servings:
- 1 kg strawberries, fresh
- 1 sachet of vanilla pudding powder
- possibly vanilla powder
- 900 ml milk
- 1 sachet of cream powder for quark cream, e.g. Quarkfein
- 250 g low-fat curd cheese
- 1 cake base, light, cut twice (3 bases)
- 1 bag of cake glaze, clear
- n. B. water
- n. B. sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours
Three-layer strawberry cake, quick to make!
Wash and halve the strawberries. Set a few strawberries aside for garnish. Cook the vanilla pudding with 500 ml of the milk according to the package instructions, intensifying the vanilla flavor with ground vanilla if desired. Place a sponge cake base in a cake ring. Place half of the strawberries on the sponge cake base, pour the pudding over them, and place another layer on top, pressing down lightly. Chill the cake for half an hour. Meanwhile, prepare the cake glaze according to the package instructions using the specified amounts of water and sugar. Spread the second half of the strawberries on the second cake layer. Spread the cake glaze over the top, working slowly and making sure the glaze doesn’t run out of the bottom of the cake ring! Place the third cake layer on top and press down lightly. Chill for another half hour. Now prepare the quark cream with the remaining milk according to the package instructions, but using twice the amount of milk (400 ml total), adding the quark in portions to the cream. Remove the cake ring from the cooled cake and completely cover with the quark cream. Finally, garnish with the reserved strawberries and refrigerate until ready to serve. As a student recipe, this recipe calls for a ready-made cake base, but you can also make it with homemade bases, although this will increase the preparation time!
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