Fresh strawberry cake

Ingredients for 1 servings:

• 2 eggs
• 125 g sugar
• 140 g flour
• 1 tsp baking powder, slightly heaped
• 65 ml oil, neutral
• 65 ml milk
• 250 g quark (cottage cheese)
• 80 g powdered sugar
• 1 packet of vanilla sugar
• 1 lemon(s), organic, grated peel and juice
• 1 bottle of Cremefine, for whipping
• 600 g strawberries
• 1 pack of cake glaze, red
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 20 minutes

fruity-fresh with curd and lemon

Separate the eggs. Beat the egg yolks with sugar until frothy, then fold in the oil and milk. Mix the flour with the baking powder and stir in. Beat the egg whites until stiff and fold into the batter. Spread the batter into a greased cake tin and bake in a preheated oven at 180°C for 20-25 minutes. Let cool. Cream: Mix the curd with the icing sugar, vanilla sugar, and lemon juice and zest. Beat the Cremefine until stiff and fold in two batches. Cover the cake base with a cake ring and spread the cream on top, smoothing it down. Refrigerate for 2-3 hours. Topping: Wash the strawberries, halve them, and arrange them on the cream in a shingle-like pattern. Prepare the cake glaze powder with sugar and 250 ml water according to the instructions. Spread the glaze over the strawberries and refrigerate for another 30 minutes.