John Myers
Ingredients for 1 servings:
- 2 egg whites
- 80 g sugar
- 2 tsp vanilla sugar
- 2 egg yolks
- 40 g cornstarch
- 40 g flour
- 25 g pistachios, ground
- ½ tsp, leveled baking powder
- 750 g strawberries
- 250 g mascarpone
- 250 g quark (low-fat quark)
- 100 g sugar
- 2 tbsp lemon juice
- 9 sheets of gelatin
- 200 g cream
- powdered sugar
- 200 g cream
- e.g. pistachios, chopped
- 2 tbsp water
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
summery, fresh and delicious
First, beat the two egg whites with 2 tablespoons of water using a hand mixer on high speed until very foamy. Gradually add the sugar and vanilla sugar while beating. Then set the hand mixer to the lowest speed and gently fold the egg yolks into the egg white mixture. Finally, fold in the mixture of cornstarch, flour, pistachios, and baking powder. Pour the mixture into a 26 cm diameter springform pan that has only been greased on the bottom. Bake in a preheated oven at 175-200 degrees Celsius (gas mark 2-3). Divide the cooled base into 2 layers and place a cake ring around the bottom layer (ideally on the cake plate). For the strawberry cream, wash the strawberries and remove the stems. Purée 500 g of strawberries with a hand blender, then halve the remaining strawberries. Mix the mascarpone, quark, sugar, lemon juice, and strawberry purée well. Soak, squeeze, and dissolve the gelatine according to the package instructions, then mix it with a little quark mixture and then fold it into the remaining mixture. As soon as the mixture begins to set, fold in the stiffly whipped cream. Place the strawberry halves (except for 12 for decoration) on the bottom layer, cover with the quark mixture, and smooth the surface. Place the second layer on top and refrigerate the cake for at least 3 hours. Remove the cake ring and dust the cake with powdered sugar. Whip the remaining cream until stiff and pipe dots onto the edge of the cake. Garnish with the remaining strawberry halves and pistachios.
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