Pot cake with strawberries

Ingredients for 12 servings:

• 2 m.-sized eggs
• 100 g powdered sugar
• 50 ml oil (sunflower oil)
• 120 g flour
• 1 tsp baking powder
• 6 sheets of white gelatin
• 125 ml milk
• 250 g whipped cream
• 750 g quark, 20% fat.
• 125 g powdered sugar
• 1 lemon(s), grated peel and juice
• 350 g strawberries
• 1 pack of cake glaze and sugar as well as liquid according to package instructions
• 80 g almonds (flakes, roasted)
• Fat and semolina for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Preheat electric oven to 175°C. Grease a springform pan and sprinkle with semolina. Separate the eggs. Beat egg whites until stiff. Beat the egg yolks with the powdered sugar and oil until frothy. Stir in 50 ml of water drop by drop. Mix the flour and baking powder and stir in. Fold in the beaten egg whites. Pour the batter into the pan and bake in the oven at 175°C (gas mark 2) for approx. 20 minutes. Remove from the pan. Let cool. For the filling, soften the gelatine. Heat the milk, squeeze out the gelatine, and dissolve it in the pan. Whip the cream until stiff. Mix the quark, powdered sugar, lemon zest, and juice until smooth. Stir into the milk. When the mixture has cooled, fold in the cream. Place a springform ring around the cake base. Pour in the quark mixture, smooth it out, and chill for at least 3 hours. Wash and hull the strawberries, and cut them into thin slices. Spread them on the cake. Prepare the glaze according to the package instructions and pour it over the cake. Remove the springform ring. Sprinkle the edge of the cake with almonds.