Light and fluffy strawberry cake

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 25 g cornstarch
• 1 tsp baking powder
• 400 g low-fat curd cheese
• 150 g yogurt (strawberry yogurt)
• 100 g sugar
• 1 packet of vanilla sugar
• 200 g cream
• 1 pack of cream stiffener
• 2 tbsp sugar
• 6 sheets of gelatin
• 500 g strawberries, fresh

Instructions

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

Airy sponge cake with quark, yogurt, cream, and strawberry pieces – with 12 cake slices only 220 kcal per piece

Preheat the oven to 200°C (180°C fan-assisted). Separate the eggs and beat the egg whites when they are almost stiff, then add the sugar and continue beating until the mixture is stiff and glossy. Add the egg yolks and gently fold in with a spatula. Mix the flour with the starch and baking powder and gently fold in. Pour the batter into an ungreased 26cm springform pan and bake for about 25 minutes, until the sponge is golden brown and fluffy but firm when pressed. Allow to cool completely. Allow the gelatin to set according to the instructions. Mix the quark with the yogurt, 100g sugar and vanilla sugar until the sugar has dissolved. Gently heat the gelatin in the microwave until it is liquid. Then gradually stir in three tablespoons of the cream, finally allowing the gelatin to flow into the cream, stirring constantly. Refrigerate. Cut the strawberries into small pieces and set aside about four nice strawberries for decoration. Whip the cream with two tablespoons of sugar and cream stiffener. Fold three-quarters of this into the setting cream, put the rest in a piping bag with a star nozzle and place in the refrigerator. Cut the sponge cake in half crosswise. Place the bottom layer back into the cleaned springform pan, spread just over a third of the cream and half of the strawberry pieces on top. Place the middle layer on top, press down lightly, and spread another layer of cream and strawberries. Place the lid on top and spread with the remaining cream. Decorate the cake with the cream from the piping bag. Slice the reserved strawberries and arrange them around the edge. Refrigerate the cake for at least 2 hours before serving. Then loosen the springform pan and smooth out any irregularities.