Strawberry cake with eggnog cream

Ingredients for 12 servings:

• 3 eggs
• 260 g sugar
• 90 g flour
• 60 g cornstarch
• 1 tsp baking powder
• 6 sheets of gelatin
• 500 g quark (low-fat quark)
• 150 ml egg liqueur
• 250 g whipped cream
• 100 g jam (strawberry jam)
• 750 g strawberries
• 1 pack of red cake glaze (for 1/4 l liquid)
• 2 tbsp almonds, chopped
• 2 tbsp pistachios, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Beat the eggs and 3 tablespoons of water until frothy. Sprinkle in 120g of sugar. Mix the flour, cornstarch, and baking powder and fold in. Line a springform pan with baking paper and pour in the sponge mixture. Bake at 175°C for about 25 minutes. Turn out, peel off the paper, and let the base cool. Soak the gelatine. Mix the quark, egg liqueur, and 120g of sugar until smooth. Dissolve the gelatine and stir in. Whip half of the cream until stiff. As soon as the cream has set, fold in the whipped cream. Cut the sponge cake base in half crosswise, spread with jam, and place a cake ring around it. Spread 2/3 of the cream on top, place the second layer on top and spread with the remaining 1/3 of the cream, and chill. Halve the strawberries and arrange them on the cake. Bring the cake glaze, remaining sugar, and 1/4 l of water to a boil, let it cool slightly, and pour over the strawberries. Chill. Mix the almonds and pistachios. Whip the remaining whipped cream until stiff, spread it over the edge of the cake and sprinkle with the nut mix.