John Myers
Ingredients for 1 servings:
- 1 cake base (sponge cake, light), 2 layers
- e.g. jam (strawberry jam)
- 1 kg strawberries
- 250 g low-fat curd cheese
- 200 g cream cheese
- some sweetener or sugar
- 4 tbsp milk
- 2 cups whipped cream
- 4 tsp cream stiffener
- 2 packets of vanilla sugar
- optionally chocolate shavings for garnishing
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Place half of the sponge cake on a cake plate and spread with strawberry jam. I used strawberry rhubarb, which was also delicious. For the cream, first mix the low-fat quark with the cream cheese, a little sweetener or sugar, and the milk until creamy. Whip the cream with the cream stabilizer and the vanilla sugar until stiff peaks form and carefully fold it into the quark mixture. Wash the strawberries, set aside 16 small, attractive fruits, and quarter or eighth the rest, depending on their size. Remove half of the cream and gently mix it with the strawberries. Place a cake ring around the jam-covered base and spread the strawberry and quark cream on top. Place the second layer on top and finish with the remaining quark cream. Then arrange the reserved 16 strawberries around the outer edge and garnish with chocolate shavings or curls, if desired. Refrigerate for at least one hour until ready to serve. This recipe actually came about out of necessity, using ingredients I happened to have on hand. But since my guests were so enthusiastic, I’m just going to post it.
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