Strawberry and cream cheese cake

Ingredients for 1 servings:

• 750 g strawberries, frozen
• 50 g sugar
• 1 packet of vanilla sugar
• 35 g cornstarch
• 200 ml orange juice
• 700 g ladyfingers
• 200 g dark chocolate coating
• 250 g butter
• 25 g cocoa powder
• 500 g quark
• 400 g cream
• 3 egg yolks
• 80 g sugar
• 6 sheets of white gelatin
• 1 dashes lemon juice
• 4 tbsp milk

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 30 minutes

without baking

Strawberry compote: Thaw the frozen strawberries and halve them. Bring the orange juice to a boil, dissolve 50g of sugar and vanilla sugar in it. Add the halved strawberries and simmer for about 10 minutes over medium heat, until the strawberries begin to soften. Mix the cornstarch with a little water, then add it to the pot, stirring constantly. Let the compote cool, stirring occasionally. Crumb base: Melt the dark chocolate and butter in a double boiler. Meanwhile, crumble the sponge fingers until they are the size of a 1-cent coin. Add the cocoa powder to the chocolate and butter mixture and stir in. Mix the liquid mixture with the crumbles thoroughly; a paste will form. Cream cheese: Soak the gelatin in the milk; this takes about 5-6 minutes. Mix the quark with the lemon juice until smooth. Whip the cream until stiff. In a double boiler, beat the egg yolks until frothy and then add 80g of sugar to the cream. The mixture will then be almost white. Squeeze out the gelatin and bring the milk to a boil, then immediately remove from the heat. Dissolve the gelatin in the milk and then add it to the egg yolks, stirring constantly. Then add the egg yolk mixture back to the quark, stirring constantly, until everything forms a smooth cream. Finally, mix the cream into the quark cream, preferably with a whisk. Assembly: Make the intermediate layer from 1/3 of the crumbs. 1/3 is for the base of the cake, which is then pressed firmly into a springform pan (26 cm diameter). Using the rest for the edge, it’s a bit tricky, but it works if you take a handful of crumbs and press them firmly into the edge. Then spread half of the strawberry compote on the base, followed by half of the cream cheese mixture. Now it gets tricky again: placing the intermediate layer on top. It’s okay if it breaks, you just want it to be soiled all over. Add more strawberry compote, followed by the cream cheese frosting. If there’s any leftover compote, use it for decoration. Chill the cake in the refrigerator for about 4 hours, or preferably overnight. Carefully remove it from the pan before serving.