John Myers
Ingredients for 1 servings:
- 4 eggs
- 150 g sugar
- 1 packet of vanilla sugar
- 1 tsp, leveled baking powder
- 180 g flour
- 200 g cream cheese
- 250 g low-fat curd cheese
- 200 ml cream
- 1 packet of vanilla sugar
- 80 g sugar
- lemon zest
- 500 g strawberries
Instructions
Working time approx. 35 minutes; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 1 hour 10 minutes
Fluffy sponge cake with summer cream and fresh strawberries
For the sponge cake base, beat the eggs with the sugar and vanilla sugar until very frothy. I recommend at least 15 minutes here so that the batter really gains volume, which creates its incredibly fluffy texture. It’s really worth investing a little extra time here. Ideally, a food processor will do this while you attend to other tasks. Finally, carefully fold in the baking powder and sifted flour and mix until the mixture is homogenous but doesn’t collapse. Then pour the base into a greased springform pan (26 cm diameter) and bake in the oven at 175°C for about 30-35 minutes (it’s best to do a spot check). In the meantime, you can start making the cream, which is essentially a lower-calorie version of a classic cheesecake mixture. Instead of pure cream cheese, I use a mixture of low-fat quark, heavy cream, and cream cheese in roughly equal parts. Mix the quark with the cream cheese, sugar, vanilla sugar, and a little lemon zest. Whip the cream separately until stiff and carefully fold it into the mixture. If you like, you can also chop some of the strawberries and add them to the mixture. This should be done roughly, however, so that the cream doesn’t discolor too much and retains its beautiful white color. Now spread the cream evenly over the cooled base and top with the remaining (washed) strawberries. The cake is now basically ready to eat, but it tastes best after a day (or overnight) in the refrigerator.
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