Strawberry cake with chocolate curd

Ingredients for 1 servings:

• 3 eggs
• 230 g sugar
• 60 g flour
• 20 g cornstarch
• 500 g quark (20% fat)
• 3 tbsp orange liqueur
• 2 packets of vanilla sugar
• 8 sheets of white gelatin
• 500 ml cream
• 150 g chocolate shavings
• 3 tbsp almonds, sliced
• 500 g strawberries

Instructions

Working time approx. 55 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 55 minutes

Beat the eggs with 80g of sugar until thick and creamy. Mix the flour with the cornstarch, sift it over the cake, and carefully fold it in with a whisk. Line the bottom of a 24cm springform pan with baking paper and pour in the batter. Bake in a preheated oven at 220°C for 10-12 minutes. Allow the cake base to cool and then remove the baking paper. Meanwhile, soak the gelatine in cold water for 10 minutes. Mix the quark with the orange liqueur, 150g of sugar, and vanilla sugar. Melt the softened gelatine in the drained water in a small saucepan over low heat, stirring until liquefied, then fold into the quark mixture. Refrigerate until semi-stiff. Whip the cream until stiff, then fold into the quark mixture along with the grated chocolate. Spread the mixture onto the pie plate, which has been re-covered with the springform ring. Refrigerate the cheesecake for around 2 hours to completely set. Meanwhile, roast the sliced ​​almonds in a pan without adding any fat, stirring occasionally, until golden brown. Prepare the strawberries. Remove the springform pan rim and carefully press the berries into the cheesecake. Press the almonds into the rim.