Strawberry cake

Ingredients for 1 servings:

• 180 g sugar
• 150 g butter
• 250 g flour
• 5 eggs
• 1 pinch of salt
• 1 ½ kg strawberries
• 800 g low-fat curd cheese
• 800 g rice pudding (ready-made product)
• 2 tsp lemon zest, grated
• 100 ml lemon juice
• 1 tbsp cornstarch
• 1 pack of cake glaze, red
• Fat for the mold

Instructions

Working time approx. 55 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

with quark and rice pudding

For the dough: Knead 80g sugar, butter, flour, 1 egg, and salt into a shortcrust pastry. Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes. Preheat the oven to 200°C. Meanwhile, separate the remaining 4 eggs. Mix the egg yolks with the quark, rice pudding, lemon zest and juice, the remaining sugar, and cornstarch. Beat the egg whites until stiff peaks form and fold in. Roll out the dough on a greased baking sheet and form a raised edge. Spread the quark mixture over the shortcrust pastry and bake the cake on the middle rack of the oven for about 30 minutes. Wash and hull the strawberries, and arrange them on the slightly cooled cake. Prepare the glaze according to the package instructions, pour over the strawberries, and let it cool.