Light strawberry cake

Ingredients for 1 servings:

• 5 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g flour
• 1 tsp, leveled baking powder
• 1 kg strawberries
• 150 g yogurt
• 250 g quark
• 50 g sugar
• 4 packets of vanilla sugar
• 7 sheets of gelatin
• 4 cups of cream
• 1 pack of cake glaze, red

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 1 hour 20 minutes

simply

Beat the eggs with the sugar and vanilla sugar until frothy. Stir in the flour and baking powder. Pour the batter into a greased springform pan and bake at 175°C (350°F) using conventional heat for 35 minutes. Let the base cool. Cut the base in half to create three layers. Chop 100g of strawberries and place them on the bottom layer. Puree 400g of the strawberries. Mix the yogurt, quark, and sugar together until smooth. Mix the strawberry puree into the yogurt and quark mixture. Dissolve the gelatine according to the instructions. When it is runny, add the gelatine to the mixture. Whip 2 cups of cream with two sachets of vanilla sugar until stiff peaks form. Carefully fold the cream into the yogurt, quark, and strawberry mixture until smooth. Pour the first half onto the first layer, which already has strawberries on it. Place the second layer on top and spread the remaining mixture on top. Place the final layer on top and refrigerate the cake overnight. Puree the remaining 500g of strawberries and bring to a boil with the glaze. Spread the mixture over the cake and let cool. Whip the remaining 2 cups of cream with 2 sachets of vanilla sugar until stiff. Spread the cream over the outside of the cake and decorate with it.