John Myers
Ingredients for 4 servings:
- 1 egg(s)
- 1 sachet of vanilla sugar
- 40 g powdered sugar
- 1 pinch of salt
- 2 tbsp milk, hot
- 45 g flour
- ¼ sachet of baking powder
- 20 g semi-skimmed margarine or butter
- 50 g strawberries
- 200 g cream
- 200 g low-fat curd cheese
- 1 sachet of vanilla sugar
- 3 tsp strawberry jam or strawberry syrup
- 4 strawberries for decoration
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Sponge cake dough prepared quickly and easily in the microwave
For the sponge cake, put the egg, powdered sugar, a sachet of vanilla sugar, a pinch of salt, and the hot milk in a mixing bowl and beat (using a hand mixer) until fluffy. Then sift in the flour and baking powder (already mixed together). Weigh the margarine into one of the baking jars and melt briefly in the microwave (at 800W for about 30 seconds). Add the margarine to the batter and whisk everything together again. Use the remaining margarine in the jar to grease the second jar (with a brush). NOTE: The sponge cake base will only be baked in two jars/cups, but you will still end up with four desserts! Divide the batter between the two jars and microwave each one individually at about 800W for 1 minute and 40 seconds. Then remove the sponge cake, cut a line along the edge with a knife (this makes it easier to cool), and turn it out onto a wire rack to cool. Whip the cream until stiff peaks form. Mix the low-fat quark with the second sachet of vanilla sugar, fold in about 150g of the cream, and stir well again with the fruit and jam. Cut the sponge cake into as many layers as you like and place one layer in each of 4 glasses. Then alternately fill the sponge cake with the strawberry cream (and syrup if desired) and the sponge cake. Garnish with cream and a strawberry.
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