Strawberry-Almond-Cake

Ingredients for 1 servings:

• 750 g cream cheese
• 175 g sugar
• 2 tbsp lemon juice
• 1 pkt. sauce powder, vanilla flavor for 1/2 l milk
• 1 pkt. pudding powder, almond flavor for 1/2 l milk
• 3 eggs
• 30 g almond(s), chopped
• 650 g strawberries
• 1 pkt. cake glaze, red
• 125 g jelly, strawberry or raspberry jelly
• 2 tbsp sugar
• 2 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the quark, sugar, lemon juice, sauce powder, custard powder, and eggs. Fold in the almonds. Line the bottom of a springform pan with baking paper. Pour in the quark mixture and smooth it out. Bake in a preheated oven at 175 degrees Celsius for about 1 hour. Loosen the sides of the pan and let the cake cool. Wash and hull the strawberries, then drain. Spread them on the cheesecake. Mix the glaze and sugar in a saucepan. Gradually add 1/4 liter of water and stir until smooth. Heat while stirring, then bring to a boil briefly. Add the jelly and melt it. Spread the glaze over the strawberries and let it set. Dust with icing sugar before serving.