Strawberry cream cheese cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 200 g sugar or Xucker
• 200 ml milk, low-fat (0.3% or 1.5%)
• 200 ml oil, neutral in taste (e.g. sunflower oil)
• 300 g flour
• 1 sachet of baking powder
• 1 tsp vanilla flavor (I use vanilla paste)
• 750 g strawberries
• 500 g low-fat curd cheese
• 250 g Cremefine for whipping
• 1 bag of cream stiffener
• 200 g cream cheese (0.2% fat)
• Drops of sweetener, liquid
• 1 tsp vanilla flavor
• Almond flakes and chopped pistachios

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 35 minutes

low-fat, tasty, suitable for WW

Beat the eggs, sugar, and a pinch of salt until frothy. The longer you beat, the better! 20 minutes is definitely recommended. Quickly pour the milk, oil, and vanilla extract into the egg mixture, whisking slowly while continuing to beat. Mix the flour and baking powder, sifting if necessary. Fold both into the egg custard. Pour the batter into a greased 22cm (8″) cake tin or one lined with baking paper, and bake at 160°C (convection oven) for about 40-50 minutes. The exact baking time depends, as always, on various factors such as the type of oven, cake tin, cake size, etc. So do a skewer test! If the cake is getting too dark but isn’t cooked through when tested, cover it with aluminum foil to prevent it from browning further. Remove the cake from the tin and let it cool. Cut it in half horizontally twice. In the meantime, remove the stems from the strawberries and quarter or halve them, depending on their size. Set aside 12 strawberries for decoration. For the cream, whip the Cremefine with the cream stiffener until stiff. Mix the quark with the cream cheese and season with sweetener and vanilla extract. Stir in the Cremefine. Line the bottom layer with strawberries, spread 1/3 of the cream on top, place the middle layer on top and cover with more strawberries, then spread a portion of the cream on top. Place the last layer on top, spread with a portion of the cream (reserve some for the edge), and decorate with the reserved strawberries. Now spread the edge of the cake with the remaining cream. Decorate the edge of the cake with flaked almonds and the top of the cake with pistachios. Now refrigerate for about 2 hours to allow it to set well. It’s also great for preparing the day before you plan to eat it. Tip: The cake batter is the Wonder Cake, which is also used for themed cakes. You can also use buttermilk or eggnog, fruit juice, or coffee as the liquid, depending on your taste. Add a little cocoa powder to make a chocolate dough. If you want to save yourself all the work, just buy a ready-made Viennese base. My mom always makes that, and it’s delicious, too. Or you can bake a regular sponge cake. Those on the lookout for calories can, of course, use Flavedrops instead of vanilla flavoring.