Sponge Cake Thick Fruit Base & Strawberry Tart or Dome

For the bottom: Preheat the oven to 200 ° C degrees.

Weigh all ingredients, sieve wheat flour, cornstarch and baking powder.

Beat the eggs, sugar, vanilla sugar, salt and lemon zest, beat together very frothy.

Then carefully fold in the sifted flour with a hand whisk.

Pour the finished sponge cake mixture into the ring or the mold and bake the thick base for 25 minutes and the thin base for 20 minutes until golden brown.

After baking, immediately turn the bases onto a wire rack so that the bases do not sweat.

For strawberry or dome cake: Wash the strawberries in cold water and cut off the greens and cut into slices, or for the cake, cut the strawberries in half.

Put the sliced ​​almonds in a baking pan and roast them in the oven at 200 ° C until golden brown. If you like, you can grind the roasted almond flakes to make almond semolina.

Cut off the fruit base, two thin bases and spread thinly with the strawberry jam as well as the thick base. Only a thin base needs to be cut off for the cake.

Now brush a semicircular bowl, preferably made of metal, very lightly with sunflower oil or oil a cake ring and sprinkle with granulated sugar and place on a cake plate. (the ring is easier to pull off)

Line the semicircular bowl with the strawberry slices so that there are as few gaps as possible. Then place the thinly coated base with the jam side on the strawberry slices, cut the second base and cover the remaining strawberries. Place the thick, coated base on the cake and put the sugared ring around it

Soak the gelatine sheets in cold water.

For the filling, stir the QimiQ Classic with a whisk until smooth and place in a bowl with the quark. Add sugar, vanilla sugar, lemon zest and red food coloring and stir everything together.

Beat the cream with the icing sugar with a hand mixer until stiff.

Squeeze out the soaked gelatine sheets, put them in a saucepan and dissolve them on the hot plate, remove them from the heat and then add 3 tablespoons of the quark mixture and stir with the.

Stir the dissolved gelatine into the quark mixture, then fold in the whipped cream. Dice the remaining strawberries and add to the masses.

Now pour the finished mixture into the semicircular bowl or the cake tin.

Now press the coated thick base, with the jam side in the semicircular bowl, onto the mixture or, in the case of the cake, press the thin base with the jam side up. Cover the cake with the halved strawberries tightly.

Place the cake in the refrigerator for 5 hours so that it is firm.

If the cake is firm, take it out of the refrigerator and pull off the cake ring, or turn the semicircular cake onto the cake plate and carefully remove the bowl. If a few strawberry slices are still sticking to the bowl, then place them back on the cake.

Finally, bring the red icing to the boil and brush the strawberries well with a soft pastry brush so that the gaps are closed.

Now push the almond flakes or the almond semolina, depending on your choice, on the side.