Spaghetti cake from the tray

Ingredients for 20 servings:

• 4 eggs
• 3 tbsp water, hot
• 125 g sugar
• 1 packet of vanilla sugar
• 125 g flour (wheat flour)
• 25 g cornstarch
• 1 tsp baking powder
• 1 pack of cream powder (cheese and cream cake cream)
• 200 ml water
• 500 ml cream (from the refrigerator)
• 500 g quark
• 600 ml cream (from the refrigerator), for the spaghetti and
• 1 pack of cream powder (cheese and cream cake cream)
• 200 ml water and 100 g multivitamin drink powder
• 500 g strawberries (also frozen), for the strawberry puree
• 2 packs of sugar, decorative sugar 20g each from the cheese and cream cake cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the batter, beat the eggs and water with a hand mixer fitted with a whisk on high speed for 1 minute until frothy. Mix the sugar with the vanilla sugar, gradually adding it, then beat for about 2 minutes longer. Mix the flour with the cornstarch and baking powder and carefully fold in. Spread the batter onto a greased baking sheet. Bake at 200°C for about 15 minutes. Let the sponge cake cool. For the topping, prepare the cheese and cream cake mixture according to the package instructions using the listed ingredients. Place a baking frame (not absolutely necessary) around the sponge cake. Spread the cake mixture over the batter, smooth it out, and let it set. For the spaghetti, whip the cream until stiff peaks form. Mix the drink powder with the cheese and cream powder. Add the water and mix with a whisk. Fold in the whipped cream. Transfer the mixture to a potato or spaetzle press and press spaghetti nests onto the cheese mixture (as many nests as you want). For the strawberry puree, hull, wash, and drain the strawberries. Puree with the decorative sugar. Just before serving, spread the strawberry puree over the spaghetti nests. Orange or lemon flavor can also be used as a drink powder. The fruit puree can also be made with raspberries.