Light strawberry cake

Ingredients for 1 servings:

• 50 g amaretti biscuits, crumbled
• 150 g flour
• 1 tsp baking powder
• 100 g butter
• 50 g almonds, ground
• 1 egg(s)
• 60 g sugar
• 1 egg yolk
• 1 bar of white chocolate
• 250 g strawberries, pureed
• 75 g sugar
• 1 lemon(s), the juice
• 6 sheets of gelatin
• 2 cups of sour cream, 200 g each
• 100 g quark (20%)
• 250 g cream, whipped until stiff
• 250 g strawberries, diced
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 15 minutes

with crispy nutty base and amaretti pieces

First, crush the amaretti biscuits into fairly small crumbs in a freezer bag. It’s best to have a few larger pieces left in the cake base. Put the amaretti biscuits in a bowl along with all the remaining ingredients for the cake base (flour, baking powder, egg, egg yolk, butter, almonds, and sugar). Quickly knead into a dough so the amaretti biscuits don’t get soft. Pour into a greased baking pan and bake in a preheated oven (200°C/400°F) for about 15 minutes. Let cool. Melt the white chocolate and spread it evenly over the cooled cake base. I leave the cake base in the springform pan so I don’t need a cake ring. It works great. Soften the gelatin, then dissolve it over low heat. Mix the pureed strawberries with the sugar and lemon juice, and add the dissolved gelatin. When the gelatin has set, add the sour cream and quark. Finally, fold in the diced strawberries and stiffly whipped cream. Pour the mixture into the springform pan on top of the cake base, smooth it out, and refrigerate for at least 4 hours (preferably overnight). The next day, decorate the cake with whipped cream, strawberries, amaretti biscuits, etc. as you wish. There are no limits to your creativity here. The sour cream and only a small amount of quark make the cake pleasantly light. It’s also not too sweet thanks to the relatively low sugar content, and it has a nice fruity taste thanks to the diced strawberries. But I like the base with the layer of crunchy chocolate best.