John Myers
Ingredients for 1 servings:
- 250 g flour
- 1 tsp baking powder
- 125 g sugar
- 1 pinch of cinnamon
- 1 egg(s)
- 125 g butter
- 400 ml cream
- 8 tsp cream stiffener (San Apart)
- 500 g low-fat curd cheese
- 400 g double cream cheese
- 150 g powdered sugar
- 2 bags of Bourbon vanilla sugar
- 1 kg strawberries
- 100 g blueberries
- Fat for the mold
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 45 minutes
Using the dough hook of a hand mixer, mix the flour, baking powder, sugar, cinnamon, egg, and softened butter into crumbles. Grease a 28 cm springform pan and press 2/3 of the crumbles into the base. Spread the remaining crumbles thinly on a baking sheet lined with baking paper. Bake both in a preheated oven at 180°C (top/bottom heat) for about 15 minutes. Allow to cool. Whip the cream with 4 teaspoons of San Apart until stiff peaks form. Mix the quark, cream cheese, 4 teaspoons of San Apart, powdered sugar, and vanilla sugar, fold in the cream, and refrigerate. Carefully place the base on a cake plate and place a cake ring around it. Wash the strawberries, except for 7-10 for decoration, and remove the stems. Halve a few strawberries (preferably the same size) and place them on the cake ring with the cut edges facing outwards. Cover the base with the remaining strawberries. Spread the cream over the top and smooth it down. Break the crumbles up slightly and spread them evenly over the cake. Chill for at least 4 hours. Remove the cake ring and decorate with blueberries and strawberries.
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