Quark cake with strawberries, cream and agar-agar

Ingredients for 4 servings:

• 4 eggs
• 1 tbsp water, lukewarm
• 120 g fructose or cane sugar
• 60 g flour
• 60 g cornstarch
• ½ tsp baking powder
• 3 tbsp agar-agar flakes
• 500 g quark
• 150 g fructose
• 1 packet of vanilla sugar
• ½ lemon(s), zest, untreated
• 400 g whipped cream
• 250 g sugar-free strawberry jam
• 500 g strawberries

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

vegetarian, easy to prepare

For the sponge cake, separate the yolks and egg whites. Mix the egg yolks with the warm water, then add the fructose and stir until creamy. Combine the flour, baking powder, and cornstarch and add to the egg yolk mixture. Beat the egg whites with a pinch of salt until stiff peaks form and carefully fold into the mixture. Pour the batter into a greased springform pan and bake in a preheated oven at 200°C (top/bottom heat) for 20 minutes. Let the base cool, remove from the pan, and halve the dough horizontally. Meanwhile, mix the quark with the fructose, vanilla sugar, and grated lemon zest. Cook the agar flakes in a saucepan with a little water for 8 minutes until completely dissolved, then allow to become lukewarm. Meanwhile, whip the cream until stiff. Before the agar sets, carefully fold in the quark and cream. Slice some strawberries. Spread a layer of strawberry slices, jam, and quark cream on the base. Let the cream set and finally garnish the cake with the fresh fruit.