Heavenly strawberry cake

Ingredients for 1 servings:

• 150 g flour
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 50 g almonds, chopped
• 1 egg yolk, size M
• 75 g butter
• 500 g cream cheese
• 400 g sour cream
• 400 g whipped cream
• 75 g sugar
• 2 sachets of sauce powder (vanilla flavor), no cooking
• 800 g strawberries, small
• 75 g amaretti biscuits
• 50 g dark chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

Knead the flour, sugar, vanilla sugar, salt, almonds, egg yolk, and butter into crumbles. Line the bottom of a 26 cm springform pan with baking paper and press the crumbles onto the pan with your hands to form a base. Bake on the bottom rack of a preheated oven for 20-25 minutes (electric oven: 175°C, fan oven: 150°C, gas mark 2). Remove the base and let it cool on a wire rack. Meanwhile, hull the strawberries. Remove the base from the springform pan, peel off the paper, place the base in the pan, and rim the pan. For the cream, combine the quark, sour cream, cream, and sugar, stir in the sauce powder, and beat for about 1 minute more. Spread the cream on the base and place the strawberries in the pan, pointy-ends facing up. Chill for about 2 hours. Finely crumble the amaretti biscuits and chop the chocolate coating. Remove the cake from the tin and press the amaretti crumbs onto the edges. Melt the chocolate coating over a pan of warm water, transfer it to a freezer bag, and cut off a small corner. Decorate the cake with stripes of chocolate coating and let it dry.