Strawberry cake from the tray

Ingredients for 1 servings:

• 6 m.-sized eggs
• 140 g sugar
• 1 packet of vanilla pudding powder
• 200 g almonds, ground
• 1 pinch of salt
• 1 packet of baking powder
• 1 kg strawberries, fresh or frozen, thawed
• 100 g sugar
• 1 tbsp vanilla sugar or a pack.
• some lemon juice
• 4 sachets of gelatin powder (Gelatinefix)
• 500 g quark
• 2 cups of cream

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours

Almond sponge cake with fine strawberry quark cream

Preheat the oven to 170°C (top/bottom heat). Line a baking sheet with baking paper and place a square baking rim on it. For the base, separate the eggs and beat the egg whites until stiff peaks form. Whisk the egg yolks with the sugar until frothy. Mix the ground almonds with the custard powder, baking powder, and a little salt and stir into the egg yolk mixture. Then fold in the beaten egg whites. Immediately pour the mixture onto the baking sheet and place in the oven. Bake for approximately 15-20 minutes on the middle rack. The surface should be golden brown. Let the finished base cool on the sheet, leaving the baking rim on. Once cooled, remove the baking rim and peel off the baking paper. Place the base back on the sheet or a cake plate (if you have one) and place the baking rim back around the base. Once the base has cooled, you can prepare the strawberry cream. Under no circumstances should you pour the strawberry cream onto the base while it is still warm! For the strawberry cream (also delicious as a dessert cream; simply leave out the base and fill bowls), wash the strawberries and remove the green stems. Cut about 300g of the strawberries into small cubes and set aside. If desired, set aside a few pretty strawberries for decoration. Roughly halve the remaining berries, place them in a tall container, and mix with the sugar and vanilla sugar. Now puree thoroughly with a hand blender and add a few squeezes of lemon juice. Beat the cream with a mixer until stiff peaks form, adding 2 sachets of Gelatine Fix while stirring. Mix the quark into the cream and top with the strawberry pieces. Now, using the mixer, stir the remaining 2 sachets of Gelatine Fix into the pureed strawberries. Carefully mix 3/4 of the strawberry sauce with the cream and quark mixture and pour onto the cooled almond base. Smooth the mixture down and carefully spread the remaining strawberry sauce on top. You can smooth the sauce down or let it drip on the surface. Whatever you like. If you’ve set aside strawberries for decoration, you should only add them to the cake shortly before serving, as otherwise there’s a risk that they’ll sink into the quark mixture or become mushy. The cake now needs to be refrigerated for at least 2 hours so that the gelatin sets. However, I usually refrigerate it longer (at least 5-6 hours). Then decorate (e.g., with fresh strawberries, white chocolate shavings, or something else, as desired) and cut into slices. The recipe can, of course, also be made smaller and in a round dish. In this case, simply halve the quantities!