Mascarpone strawberry cake

Ingredients for 1 servings:

• 125 g butter
• 1 pinch of salt
• 1 packet of vanilla sugar
• 75 g sugar
• 3 eggs
• 200 g flour
• 1 packet of baking powder
• 3 tbsp milk
• 100 g almonds, chopped
• Fat for the mold
• 500 g strawberries
• 500 g low-fat curd cheese
• 200 g cream cheese
• 500 g mascarpone
• 2 tbsp lemon juice
• 125 g sugar
• 1 packet of vanilla sugar
• some strawberries for decoration
• some amaretti biscuits, crumbled
• 1 tbsp powdered sugar, if needed

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Dough: Cream together butter, salt, 1 sachet of vanilla sugar, and 75g sugar until creamy. Gradually add the eggs. Mix the flour and baking powder and stir in. Stir in the milk and almonds. Pour the batter into a greased springform pan and bake in a preheated oven at 175°C (convection oven) for about 20 minutes. Cream: Halve the strawberries. Cream together the quark, mascarpone, cream cheese, vanilla sugar, remaining sugar, and lemon juice until creamy. Remove the cooled base from the pan and place it on a cake plate. Spread 1/4 of the cream on top. Place the strawberries on top of the cream and spread the remaining cream on top. Chill for about 1 hour. Decorate the cake with strawberries and crushed amaretti biscuits. Dust with powdered sugar if desired.