John Myers
Ingredients for 12 servings:
- 2 eggs
- 2 tbsp water, cold
- 70 g sugar
- 1 packet of vanilla sugar
- 70 g flour
- 30 g cornstarch
- 1 tsp, leveled baking powder
- 300 g yogurt
- 100 g low-fat curd cheese
- 100 g sour cream or sour cream
- 250 ml whipped cream (alternatively Rama Cremefine for whipping)
- 1 pack of Sahnefest (San Apart)
- 2 tbsp lemon juice
- 50 g sugar
- 600 g strawberries
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 5 minutes
without gelatin, without pudding and without glaze
Wash and quarter the strawberries. Separate the eggs for the sponge cake. Beat the egg whites and water in a clean, dry mixing bowl until stiff peaks form, then gradually add the sugar and vanilla sugar. Then stir in the egg yolks. Mix the flour, cornstarch, and baking powder and carefully fold into the mixture. Pour the batter into a greased or lined springform pan and spread evenly. Bake in a preheated oven at 160°C (320°F) for about 25 minutes. Let cool and then cut the cake in half horizontally. For the cream, mix the yogurt with the quark, sour cream, San Apart, lemon juice, and sugar. Whip the cream until stiff peaks form and fold into the cream. Place a cake ring around the bottom cake layer. Take about 4-5 tablespoons of the cream and place it in a freezer bag. Spread 2/3 of the remaining cream over the cake layer. Set aside a few strawberries for decoration, scatter the remaining berries over the cream, pressing them in lightly. Spread the remaining third of cream over the cake layer and place the cake topper on top. Chill the cake for about 30 minutes. Then remove the cake ring. Cut off one end of the freezer bag and decorate the cake with the remaining cream and the reserved strawberries. You can also use raspberries or mixed berries for this cake. You can also decorate the cake with another 150 ml of whipped cream and top with berries.
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