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Strawberry cake on a sponge base

updated

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Ingredients for 1 servings:

  • 100 g butter
  • 100 g sugar
  • 100 g flour
  • ½ pack of baking powder
  • 1 packet of vanilla sugar
  • 2 eggs
  • 1 pinch of salt
  • 200 g cream
  • 125 g quark (20%)
  • 1 packet of vanilla sugar
  • 2 tbsp sugar
  • 4 tsp gelatin powder
  • 1 pack of cake glaze, red
  • 250 ml water, cold
  • 500 g strawberries (at least)

Instructions

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

Base: Make a batter from the first seven ingredients (butter to salt), spread it into a springform pan, and bake at 175°C fan-assisted oven for about 25 minutes (test with a toothpick). Spread: Whip the cream with a pinch of salt, vanilla sugar, sugar, and gelatin, then fold into the quark. Spread the cream quark over the base, halve the strawberries, and lightly press them into the quark. Make the glaze with 250 ml water and the specified amount of sugar and quickly spread it over the strawberries. Chill the cake thoroughly before cutting.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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