Quark cake with strawberry carpaccio

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 1 tsp baking powder
• 500 g strawberries
• 500 g low-fat curd cheese
• 500 g cream
• 1 pack of cream stiffener
• 150 g jam, strawberry
• 50 g chocolate, white
• 1 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

other fruits can also be used (peach, mango, etc.)

Beat the eggs with 1 tablespoon of water, 70g of sugar, and vanilla using a mixer until frothy. Mix the flour and baking powder and slowly add them to the egg mixture. Pour the mixture into a greased springform pan and bake at 200°C for 20 minutes. Allow to cool completely. Wash and hull the strawberries, pat them dry, and cut them into very thin slices. Place half on the cake base. Mix the quark and the remaining sugar, whip the cream with the cream stiffener until stiff, and fold into the quark. Spread this mixture on the strawberry base and arrange the remaining strawberry slices on top of the quark mixture. Heat the strawberry jam and spread it over the strawberries like glaze. The cake should then chill in the refrigerator for at least 4 hours, preferably overnight. Before serving, decorate the cake with shaved chocolate shavings, whipped cream, or something similar.