Heart cake with strawberries

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 100 g flour
• some lemon zest, grated
• 250 g mascarpone
• 250 g quark
• 150 g yogurt
• 3 sheets of gelatin
• 60 g sugar
• 500 g strawberries
• 1 pack of cake glaze as required

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Beat the eggs and sugar until very creamy, then lightly stir in the flour. Pour the batter into a prepared heart-shaped springform pan. Bake in a preheated oven at 160°C (fan assisted mode) for approx. 20-25 minutes, then let cool. Soak the gelatine according to the package instructions. Set some of the strawberries aside for decoration, and cut the remaining strawberries into small pieces. Mix the mascarpone, quark, yogurt, and sugar well. Squeeze out the softened gelatine, heat it up, and dissolve it (do not boil!), then stir it into the cream. Set aside approx. 1/3 of this cream (for later decoration) and chill. Stir the strawberries into the cream. Cut the sponge cake horizontally once. Spread the strawberry cream on the bottom layer, place the top cake layer on top, and press down. Place strawberries on top and cover with the glaze prepared according to the package instructions. Once cooled, decorate with the remaining cream. Chill the cake until ready to serve.