John Myers
Ingredients for 1 servings:
- 1 cake base (Viennese sponge cake base, 3-piece)
- 9 sheets of gelatin
- 250 g quark
- 250 g low-fat yogurt
- 400 ml cream
- 2 bags of cream stiffener
- 1 pack flavoring (lemon peel, Finesse)
- 100 g sugar
- 2 tbsp Nutella
- 750 g strawberries
- 1 pack of cake glaze, red
Instructions
Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes
quickly with quark and yoghurt
Soak the gelatin in cold water according to the package instructions. Mix the quark with the yogurt, lemon zest, and sugar and mix well. Squeeze out the gelatin and dissolve it in a saucepan. Add a little of the quark mixture to the gelatin and mix until smooth. Then add this to the remaining quark mixture and mix well. Whip the cream with the cream stiffener until stiff. When the quark mixture begins to set, fold in the cream. Place the first cake layer on a cake plate and enclose it in a cake ring. Top the layer with a few strawberries and spread half of the quark and cream mixture on top. Place the second layer on top and spread Nutella on top. Chop 200g of the strawberries, stir them into the quark mixture, smooth them over the base, and place the last layer on top. Cover this with the remaining strawberries. Prepare the glaze according to the package instructions and spread it over the strawberries. Leave to set in the refrigerator for about 2 hours. Carefully remove from the ring and enjoy.
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