Spaghetti cream cake with profiteroles

Ingredients for 1 servings:

• 2 eggs
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 tbsp water, cold
• 75 g flour
• 1 tsp, leveled baking powder
• possibly grease for the mold
• 1 ½ pack of cream puffs (mini cream puffs with cream) frozen
• n. B. Strawberry jam, optional
• 500 ml cream
• 500 g mascarpone
• 500 g low-fat curd cheese
• 120 g sugar
• 2 packets of vanilla sugar
• 4 packs of cream stiffener
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 500 g strawberries, frozen
• 1 pack of instant gelatin (for 500 ml of liquid)
• 6 large strawberries, possibly 8
• 2 tsp yellow food coloring or 1 pinch turmeric powder (optional)
• n. B. Chocolate, white, grated (optional)

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

Light and fruity cake with strawberries

Preheat the oven to 175°C (top/bottom heat). Line the bottom of a 26 cm springform pan with baking paper and grease if necessary. Do not grease the sides of the springform pan. Beat the eggs, sugar, vanilla sugar, salt and cold water with a hand mixer for at least 4 to 5 minutes until yellow and creamy. Mix the flour and baking powder, sift it onto the egg yolk cream and carefully fold it in. Pour the batter into the springform pan and smooth it out. Bake in the preheated oven for approx. 20 minutes. Do the skewer test. Leave to cool in the pan on a wire rack for about an hour. Remove the sponge cake from the pan, place it on a cake plate and place a cake ring around it. Mix the mascarpone with the quark, sugar, 2 sachets of cream stabilizer, vanilla extract and lemon juice. Beat the cream with the remaining 2 sachets of cream stabilizer until stiff peaks and fold into the mascarpone and quark cream. Optionally, for the garnish on top, mix some cream with yellow food coloring, fill a piping bag, and refrigerate. Spread just under 1/3 of the mascarpone cream on the base, arrange the frozen profiteroles on top, and press them lightly into the cream. Leave a border free. If you like, you can put strawberry jam between the profiteroles. Spoon the remaining cream onto the profiteroles and spread it all the way to the edges. Refrigerate. Thaw the frozen strawberries and puree them. Then mix well with both sachets of instant gelatin and pour onto the cream mixture. Decorate the center of the cake in a spaghetti-like manner with the reserved cream. Top with halved large strawberries, 12 to 16 pieces depending on how many slices you want to divide the cake into. Leave the green part on. If you like, you can sprinkle grated white chocolate over the cream. Serve well chilled. Tip: If you want the base a little thicker, use 3 eggs and 100g of flour.