Strawberry cake with quark cream

Ingredients for 12 servings:

• 80 g butter
• 5 eggs
• 200 g sugar
• 140 g flour
• 750 g strawberries
• powdered sugar
• 500 g quark
• 150 g yogurt, vanilla
• 2 tbsp vanilla sugar
• 6 sheets of white gelatin
• 300 ml cream
• Mint leaves

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Melt the butter, beat the eggs with 100g of sugar until fluffy. Sift the flour over the top, carefully fold in the flour, and stir in the slightly cooled butter. Pour the mixture into a greased springform pan and bake at 160°C for 30-40 minutes. Hull and halve the fresh strawberries, let the cake base cool, and then halve it horizontally. Place a cake ring around the bottom half and top with half of the fruit. Sprinkle with powdered sugar. Beat the quark with the vanilla yogurt and vanilla sugar until creamy. Soften the gelatin, squeeze out the excess fluid, and dissolve it in a hot water bath. Stir in the quark cream in a thin stream, then chill. When the mixture begins to set, whip the cream until stiff and fold in. Spread 2/3 of the cream over the fruit. Place the second layer on top and spread the remaining cream on top. Chill for about 3 hours, remove the ring, and decorate the cake with the remaining fruit and mint leaves.