Strawberry cake with sponge base

Ingredients for 1 servings:

• 230 g flour
• 1 packet of baking powder
• 160 g sugar or xylitol
• 6 tbsp sunflower oil
• 5 drops vanilla flavor, optional
• 250 ml water
• 200 g double cream cheese
• 300 g low-fat curd cheese
• 300 g yogurt
• 3 tbsp lime juice
• 5 sheets of gelatin
• 70 g sugar or xylitol
• 100 ml water
• 250 g strawberries
• 250 g strawberries
• 3 sheets of gelatin
• 20 g sugar or xylitol
• Water, 4 to 5 tbsp

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 55 minutes

without egg, without sugar possible, from a round baking pan, approx. 12 pieces

For the sponge cake base: Combine the flour, baking powder, and sugar or xylitol and mix well. Add the oil, vanilla extract, and water and mix until a smooth, thick batter forms. Line a round baking pan with baking paper. Spread the batter evenly in the pan. Bake the base for 20–25 minutes at 180°C. Remove the base from the oven after baking and let it cool. For the cream: Five minutes before the base is ready, prepare the quark mixture. To do this, soak the gelatin leaves in cold water. Mix the cream cheese, yogurt, low-fat quark, and lime juice. Bring the water to a boil with the sugar or xylitol and set aside. Squeeze out the gelatin leaves and dissolve them in the sugar and water, then let it cool thoroughly. Add 4–5 tablespoons of the quark mixture to the gelatin and mix well. This prevents lumps from forming if the gelatin is still too hot. Quickly stir this mixture into the quark mixture using a hand mixer. Spread the cream over the cooled sponge cake base and chill for at least 3 hours. Wash the strawberries and remove the stems. Halve the strawberries and spread them evenly over the quark mixture. For the fruit topping: Soak the leaf gelatine in water. Wash the strawberries and remove the stems. Puree the fruit. Press the pureed strawberries through a sieve to obtain a puree without any lumps. Then mix the puree with sugar or xylitol. Warm the soaked gelatine with the water (DO NOT BOIL). Let the gelatine cool. Add 4-5 tablespoons of puree to the gelatine and mix well. Spread the puree over the quark mixture and the halved strawberries. Refrigerate the cake for 1-2 hours until the gelatine has hardened. For the puree, I used only 150g of strawberries instead of 250g and added 50g of frozen raspberries.