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Spaghetti cake

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Ingredients for 12 servings:

  • 1 cake base (sponge cake base)
  • 1 kg strawberries
  • 400 ml cream
  • 250 g quark (low-fat quark)
  • 200 g sour cream
  • 1 pt. cream powder (paradise cream, vanilla)
  • Chocolate, white, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the cream, whip the cream, stir in the Paradiescreme, and stir in the quark and sour cream. Spread some cream on the sponge cake, top with halved strawberries, and spread with more cream. Transfer the remaining cream to a spaetzle press or piping bag fitted with a piping nozzle and pipe spaghetti onto the cake. Purée some strawberries with a little sugar and pour over the cake. Sprinkle grated white chocolate on top as the “cheese.”

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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