John Myers
Ingredients for 1 servings:
- 4 eggs
- 200 g flour
- 200 g sugar
- 1 packet of vanilla sugar
- 1 tsp, heaped baking powder
- 750 g strawberries
- 500 g quark
- 500 ml cream
- 2 lemons
- 5 sheets of gelatin or equivalent instant gelatin
- possibly water for soaking
- 125 g powdered sugar
- 1 packet of vanilla sugar
- 1 pack of cake glaze, red
Instructions
Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 5 minutes
Strawberry cake with light quark cream
First, make the sponge cake. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with the vanilla sugar and sugar until frothy. Sift the flour and baking powder over the cake and stir in. Now fold in the beaten egg whites. Pour the mixture into a springform pan (26 cm diameter) and bake in a preheated oven on the middle rack at 175°C (fan oven) for approx. 15-20 minutes. For the topping, squeeze the lemons. Mix the quark with the lemon juice, powdered sugar, and vanilla sugar until smooth. Prepare the gelatin according to the package instructions and stir in (I like to use instant gelatin). Chill and let it set slightly. Whip the cream until stiff and fold into the mixture. Place a cake ring around the cake and pour the quark mixture onto the cooled base. Wash and hull the strawberries, chop them up if desired (or leave them whole), and place them on top of the quark mixture. Prepare the glaze and spoon it onto the strawberries. Chill the cake in the refrigerator for at least 3 hours. Then remove the cake ring and decorate as desired (e.g., with whipped cream and almond flakes).
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