Butterfly, S Cake with Curd-cream Strawberries

For the ground

1. Sift the flour and cornstarch, beat the egg whites until stiff and place in the refrigerator. Beat the egg yolks and sugar with the water until frothy. Sieve in the flour with the baking powder and fold in. Preheat the oven to 170 °: Line the baking pan with parchment paper (tip that the paper stays where it belongs, put a dollop of fat on the bottom, also on the edge of the middle rail, bake for about 10-15 minutes. Chopsticks sample.
2. Let the base cool down. The filling is made during this time: first I whip the cream until stiff, but I like to give a tablespoon. Cream-apart to it, better safe than sorry, because I had twice the amount of quark. I chopped the strawberries and marinated them briefly in orange liqueur, then drained them just before adding them. I use this liquid for the 2 sheets of gelatine which I slowly stir into the quark mass.
3. I like to use the Dr. Oekter Torten Help. For the liquid 200 milli. Pour into the food processor, add the powder, stir in the quark spoon by spoon. then fold in the chopped strawberries and then add the whipped cream.
4. Around the cake base I now tighten a cake ring to the edge. Now I fill in the quark mass and smooth it out. then off to the fridge. Let it become solid. During this time I clean the strawberries, make a cake topping, cut the strawberries into slices of the same thickness, spread out a sheet of clear plastic film. Now each slice is dipped into the icing and placed on the cling film.
5. The cake is now set, now I have everything ready that I need to put the butterfly on its plate. The cake is divided in the middle and put together the wrong way round. That’s it . Now whip the other cream until stiff and garnish, put on the strawberry slices with tweezers. Apply the name, decorate with chocolate glaze, fits. Was very well received.