Spring Awakening

Ingredients for 1 servings:

• 5 eggs
• 5 tbsp water, hot
• 1 pinch of salt
• 200 g sugar
• 150 g flour
• 50 g cornstarch
• 500 g strawberries, cleaned
• 2 tbsp jam (strawberry jam)
• 1 tbsp water
• 4 sheets of gelatin
• 300 g pudding (vanilla pudding), ready-made or homemade
• 75 ml egg liqueur
• 375 g quark
• 50 g powdered sugar
• 250 ml Cremefine for whipping

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Strawberry cake

Line the bottom of a 26 cm springform pan with baking paper. Preheat the oven to 200°C (top/bottom heat). First, beat the eggs with 5 tablespoons of water and a pinch of salt until frothy. Gradually add the sugar and beat until the mixture is thick and creamy. Now add the flour and cornstarch, carefully fold in with a whisk, and then pour the batter into the prepared pan. Bake for 20-25 minutes, then let it cool completely on a wire rack. Meanwhile, for the cream, soak the gelatin. Remove the greens from the strawberries, setting aside a few for garnish, and slice the rest. Dissolve the gelatin, remove from the heat, and stir in the vanilla pudding and egg liqueur. Mix the quark with the powdered sugar, stir in the pudding-gelatin mixture, and refrigerate until the mixture begins to set. Then whip the Cremefine until stiff peaks form and fold in the batter. Fill about 3 tablespoons of this into a piping bag with a star nozzle, then chill the cream and the piping bag. Carefully loosen the cooled sponge cake from the edge with a knife. Place it on a cake plate and cut it in half. Mix the jam with 1 tablespoon of water and spread it on the bottom and middle layers. Arrange the strawberry slices on top. Now spread about 1/4 of the cream over the strawberries on the bottom layer, place the middle layer on top, and spread about 1/3 of the remaining cream on top. Place the lid on top. Spread the rest of the cream all around and garnish with the reserved strawberries and the cream from the piping bag.