John Myers
Ingredients for 1 servings:
- 300 g flour
- 1 packet of baking powder
- 100 g sugar
- 1 pinch of salt
- 200 g butter, soft
- 250 g butter, soft
- 200 g sugar
- 4 eggs
- 250 g cream cheese, pure
- 500 g low-fat curd cheese
- 1 packet of pudding powder (vanilla)
- 1 lemon(s), the juice
- 1 ½ kg strawberries, fresh
- 3 packs of cake glaze, red
- 750 ml water
- 2 tbsp sugar
- 200 g almonds, sliced
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
a little effort that’s worth it……….
For the dough, mix the ingredients into a smooth dough. Spread the dough evenly on a baking sheet lined with baking paper and press it down firmly. For the cheesecake, beat the butter until soft. Gradually beat in each egg, one at a time, for about a minute. Before beating in a new egg, beat in the previous one completely. Then fold in the cream cheese, pudding mix, low-fat quark, and lemon juice. Important: Now place a baking frame around the dough and only then pour the mixture onto the dough and smooth it out. Bake the cake in a preheated oven at 170°C to 180°C fan-assisted oven for about 40-50 minutes until golden brown. If the surface gets too dark, cover the dough. Let the cake cool; in the meantime, wash and stem the strawberries. Halve the strawberries and spread them evenly on the cake. I place the strawberries first with the points facing up, then the second row with the points facing down – in the spaces between the first row, and so on. Next, make the glaze using the water and sugar according to the package instructions. Spread it evenly over the strawberries. Now scatter the almonds around the edges. Let the glaze set completely and wait for your coffee guests.
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