John Myers
Small Strawberry – Cheese – Cake …
The perfect small strawberry – cheese – cake … recipe with a picture and simple step-by-step instructions.
- 60 g Butter
- 3 Eggs size L.
- 70 g Sugar
- 100 g Flour
- 1 Teaspoon (level) Baking powder
- 400 g Fresh strawberries
- 2 tablespoon Powdered sugar
- 4 sheet Gelatin white
- 350 g Quark
- 100 g Natural yogurt 0.1%
- 50 g Sugar
- 1 packet Vanilla sugar
- 150 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- Mix the butter with the eggs and sugar. Mix flour with baking powder, sieve over and fold in. Grease a small baking pan (approx. 20 cm in diameter). Pour in the batter. Bake in the oven at 160 degrees for about 25 to 30 minutes. Remove from oven and allow to cool.
- Set aside 4 of the strawberries. Wash, clean and halve the remaining strawberries. Sprinkle with powdered sugar. Soak gelatin in cold water. Mix the quark with the yogurt, sugar and vanilla sugar.
- Remove the cake base from the mold. Halve crosswise. Place one half on a cake plate. Attach a cake ring around it. Spread some of the quark cream on the floor.
- Place the strawberry halves on the edge of the cake with the cut surface facing outwards. Spread the other strawberries on the floor. Chill the cake.
- Squeeze out the gelatine well and dissolve it. Mix with two tablespoons of quark mixture. Then stir in the rest of the quark. Refrigerate. Whip the cream with the cream stabilizer and vanilla sugar until stiff. When the curd mixture begins to gel, fold in the cream.
- Put two thirds of the cream on the cake and smooth it out. Place the second half of the cake base on top and brush with the rest of the cream. Chill the cake for two hours (or overnight).
- Just before serving, wash the four strawberries and cut them in half. Garnish the cake with it.
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