Quark and strawberry cake

Ingredients for 1 servings:

• 6 eggs
• 125 g sugar
• 4 tbsp water, cold
• 1 tbsp vanilla sugar
• some lemon zest
• 125 g flour
• 2 tsp baking powder
• 50 g cornstarch
• 500 g quark
• 150 g yogurt
• 250 g mascarpone
• 100 g powdered sugar
• 1 tbsp vanilla sugar
• 250 ml whipped cream
• 1 pack of cream stiffener
• some strawberry jam
• 400 g strawberries, cleaned
• 75 g almonds, chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 20 minutes

For the sponge cake, separate the eggs and beat the egg whites with a pinch of sugar until stiff peaks form. Beat the egg yolks with the water, sugar, vanilla sugar, and lemon zest until frothy. Fold the flour, baking powder, and cornstarch into the egg yolk mixture along with the beaten egg whites. Pour the batter into a 26cm springform pan. Bake in a preheated oven at 180°C (convection oven) for approximately 35-40 minutes. Once cooled, halve the dough horizontally. For the quark mixture, mix the quark, yogurt, mascarpone, icing sugar, and vanilla sugar until smooth. Whip the cream with the cream stiffener and fold into the quark mixture. Spread the bottom sponge cake layer with strawberry jam and spread a thin layer of quark mixture on top. Arrange most of the hulled strawberries on top, reserving a few for decoration. Then spread the rest of the quark mixture, except for one-third, on top of the strawberries. Place the second layer on top and press down. Spread the remaining cream all over the cake and decorate with strawberries. Decorate the edges with jam and almonds. Refrigerate the cake for at least 2 hours.