Strawberry Cheesecake / Cake with Cheese Filling and Strawberries

Mix the eggs with the 250 grams of powdered sugar and vanilla sugar until frothy. Sift the flour, pudding powder and baking powder into the mixture briefly, do not beat. Finally stir in the oil and liqueur.

Pour the whole thing into a buttered spring form. Bake for 30 minutes in the electric oven, preheated to 190 °, on the middle rack and then bake for 30 minutes at 170 °. Wood chip sample .....

After baking, remove the ring from the springform pan and refrigerate the cake.

Soak the gelatine sheets in cold water, clean the strawberries, cut one half into slices and crush the other with a fork. Whip the cream until stiff. Brown the almonds in a pan without fat. Cook the icing according to the instructions.

Carefully mix 5,250 grams of powdered sugar, cream cheese, yogurt and heavy cream with the crushed strawberries. Squeeze the gelatine into 2 - 3 tablespoons. Dissolve in warm milk and stir quickly and briefly into the mixture.

Now cut the cold cake diagonally in the middle into two equal slices, put the cake ring back around the bottom, pour most of the cheese cream and put the upper part of the cake back on top. Arrange the strawberry slices decoratively on the cake and chill for at least an hour.

Gradually pour the cold but still liquid icing onto the cold cake, slowly and carefully over the fruit, as the icing should not move into the cake.

At the very end, remove the ring again after it has completely cooled down. Use a palette, spatula or a wide knife to smear the rest of the cream around the cake. Take care that the strawberries stay clean. The browned almonds are now glued around the entire edge of the cake by hand. I myself add grated chocolate to the cold almonds.

Make a little more work, but the baker is rewarded with the taste. If possible you should replace the cake powder with Strawberry Jello, it tastes better.