Chocolate quark cake with strawberries

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, cold
• 160 g sugar
• 2 tsp vanilla sugar
• 60 g cornstarch
• 60 g flour
• 30 g cocoa powder
• 1 tsp baking powder
• 6 sheets of white gelatin
• 500 g quark, low-fat
• ½ tbsp lemon juice
• ½ liter of milk
• 100 g sugar
• 2 tsp vanilla sugar
• 1 pinch of salt
• 50 g cornstarch
• 2 eggs
• 200 g strawberries
• 2 sheets of white gelatin
• powdered sugar
• ½ bar of chocolate, bitter
• 15 strawberries, selected beautiful fruits

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 30 minutes

Separate the eggs. Beat the egg whites and water with a mixer. Sprinkle in the sugar and vanilla sugar and beat until stiff peaks form. Fold in the egg yolks. Mix the cornstarch, flour, cocoa, and baking powder, sift them into the egg mixture, and fold in with a spatula. Line the bottom of a 28 cm diameter springform pan with baking paper, pour in the mixture, smooth it out, and bake for 30 minutes at 180°C in a preheated oven. Turn out onto a wire rack and let cool. Cut in half to create two round pastry sheets. Soak the gelatin in cold water. Mix the quark with the lemon juice. Bring 3/4 of the milk to a boil with the sugar, vanilla sugar, and salt. In the remaining milk, mix the cornstarch and egg yolks until smooth, then add to the hot milk while stirring vigorously. Bring to a boil once, and remove from the heat. Stir in the squeezed-out gelatin. Separate the eggs, beat the egg whites until stiff peaks form, and fold in. Finally, add the quark. Puree 150g of the washed and hulled strawberries and mix with the cold-soaked and warm-dissolved gelatin. Chop the remaining strawberries and stir in along with 5 tablespoons of the quark cream. Allow both creams to set semi-solid in the refrigerator. Place a cake ring around one layer of pastry. Pour in the strawberry cream, then the quark cream, smooth it out, and place the second layer of pastry on top. Allow to set, then remove the cake ring. Dust the surface with powdered sugar. Halve 6 strawberries, dip halfway into melted chocolate, allow to cool, and place them on the cake to divide the pieces. Cover the edge with strawberry slices.