Strawberry and cream cheese cake

Ingredients for 1 servings:

• 6 eggs
• 150 g flour
• 50 g cornstarch
• 200 g sugar
• 1 tsp baking powder
• 1 kg strawberries
• 750 g low-fat curd cheese
• 200 g sour cream
• 400 ml cream
• 250 g sugar (you can use less depending on your taste)
• 16 sheets of gelatin
• 250 g strawberries
• 2 packs of cake glaze, red, with strawberry flavor
• 6 tbsp sugar

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

“An absolute strawberry dream”, from a 26 cm or 28 cm springform pan

The recipe is designed for a 26cm baking tin, so the cake will be very tall and you should use a cake ring with a height of at least 10cm. You can also use a 28cm tin if you want the cake to be a little shorter, or simply convert and reduce the amount of ingredients. For the sponge cake: Preheat the oven to 200°C conventional/bottom heat or 180°C fan-assisted. Line or clamp a 26cm baking tin with baking paper. Do not grease the edges; the dough should be able to rise. Separate the eggs. Beat the egg whites until semi-stiff and slowly add the sugar. Beat until the egg whites are nice and stiff. Beat in the egg yolks one at a time, very briefly on the lowest speed. Really only briefly, so the egg whites don’t collapse. Mix the flour with the starch and baking powder and sift it over the mixture. Carefully fold in the flour with a wooden spoon or whisk. Pour the mixture into the springform pan and bake for approx. 30 minutes. Please do the skewer test promptly, as every oven is different. Allow the finished sponge cake to cool completely. Cut the dough into two horizontal halves and place a cake ring around the bottom half. Please do not use the springform pan rim, as this is too low! For the filling: Soak the gelatine in cold water. Wash the strawberries, dry them carefully and remove the stems and leaves. Finely puree 500g of the strawberries and cut the other 500g into pieces. Mix the low-fat quark with the sour cream and sugar and stir in the strawberry puree. Whip the cream until stiff and fold in. Squeeze out the gelatine very lightly and heat in a small saucepan over low heat until it has dissolved. Then remove the gelatine from the heat and gradually stir 4-6 tablespoons of the quark mixture into the gelatine with a whisk to allow the temperature to equalize. Then quickly stir the gelatine into the quark mixture. Don’t worry, the filling is very runny, but the gelatin will set it later. Assemble the cake: Spoon a little of the filling onto the sponge cake base, lightly covering it. Spread the chopped strawberries on top, add the rest of the filling, and place the second sponge cake half on top. It’s best to refrigerate the cake overnight. In my experience, with the thick filling, it needs about 10 hours to set completely. For the strawberry decoration on top, the cake needs to be chilled for 3 hours beforehand. Slice the strawberries and arrange them on the cake. Prepare the glaze according to the package instructions with the sugar and spread it over the strawberries, let it cool slightly, and then return the cake to the refrigerator.