Nev's Strawberry Dome Cake

Ingredients for 1 servings:

• 100 g flour
• 30 g hazelnuts, ground
• 35 g sugar
• 70 g butter, cold
• 1 egg yolk
• 2 tbsp milk
• 3 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 80 g flour, sifted
• 2 tsp, leveled baking powder
• 1 kg strawberries
• 1 kg low-fat curd cheese
• 1 shot of carbonated mineral water
• 500 ml cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 170 g sugar
• 15 sheets of gelatin
• 3 tbsp jam (strawberry)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Shortcrust pastry: Quickly knead the shortcrust pastry ingredients into a smooth dough, chill for 1/2 hour. Grease a 28cm springform pan, roll out the dough, and bake at 180°C for 10-15 minutes until golden brown. Sponge cake: Line a 28cm springform pan with baking paper (do not grease!). Preheat the oven to 190°C. Mix the eggs with 2 tablespoons of cold water, the sugar, and the vanilla sugar on high for 10-15 minutes, until the mixture has turned noticeably white. Mix the flour with the baking powder, sift it onto the egg custard, and carefully fold in. Do not stir, or the sponge cake will collapse. Pour the batter into the pan and bake for about 20 minutes (use a skewer to test for cracking). Remove the dough from the oven, loosen it from the pan, and place it on a wire rack lined with baking paper. Allow to cool. In the meantime, line a dome-shaped pan or a bowl the same diameter as the springform pan with plastic wrap. Wash and slice the strawberries. Line the pan with the slices. Set the remaining strawberries aside. Cream: For the cream, mix the quark with a dash of seltzer until creamy. Divide the remaining strawberries into two parts, puree one part with the sugar, and stir into the quark. Roughly chop the remaining strawberries and stir them into the mixture. Mix the gelatine according to the package instructions and add to the cream. Whip the cream with the cream stiffener and the vanilla sugar and fold into the quark cream. Assembly: Pour the cream into the lined bowl. Place the sponge cake on top of the cream. Spread the shortcrust pastry base with the strawberry jam and place it on top of the sponge cake. Refrigerate the cake overnight. To serve, turn it out of the pan and carefully peel off the plastic wrap.