Back to school cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 6 tbsp, heaped sugar, white
• 6 tbsp oil
• 6 tbsp, heaped wheat flour
• 1 tsp, leveled baking powder
• 1 pinch of salt
• 400 ml sweet cream
• 1 kg low-fat curd cheese
• 200 g double cream cheese
• 3 bags of gelatin powder, white
• 3 tbsp, heaped vanilla sugar
• 750 g strawberries
• 3 bags of cake glaze, red
• 1 medium-sized lemon(s), juice
• 1 tbsp, heaped sugar, white
• 1 pinch(s) white pepper, finely ground
• n. B. Sweets (foam candy), various motifs
• 1 ice cream cone(s), crispy

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

with delicious cream cheese and strawberry filling

Prepare a batter from the ingredients for the sponge cake base and bake it in a springform pan for 15 minutes in a preheated oven at 180°C (top/bottom heat). Then let the base cool and leave it in the pan. Wash the strawberries, pat dry, and remove the stems. Set aside a few equal-sized strawberries for decoration and puree the rest with a hand blender. Whip the cream until stiff peaks form. In a larger bowl, beat the quark and cream cheese with the vanilla sugar until fluffy, then fold in the whipped cream. Prepare the gelatin according to the package instructions and then fold it in with a mixer. Spread the cream onto the cake base and refrigerate the pan for about 2 hours. This will ensure the cream stiffens evenly. Thicken the strawberry purée according to the package instructions for the cake glaze, adding the sugar, pepper, and lemon juice. Spread this purée evenly over the cream layer. The pepper enhances the fruity flavor. How the cake is decorated is up to each individual. The color scheme of the individual edible components depends on the child’s gender. Foam confectionery is available in a variety of colors.