John Myers
Ingredients for 1 servings:
- 5 eggs
- 120 g sugar
- 150 g flour
- 1 pinch of baking powder
- 2 cups of cream
- 200 g quark (cottage cheese)
- 50 g powdered sugar
- 1 kg strawberries
- 6 sheets of gelatin
- some jam (strawberry)
- 1 pack of cake glaze, red
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
Beat the eggs and sugar until very foamy, sift the flour mixed with the baking powder over the cake and carefully fold it in. Spread on a baking tray lined with baking paper and bake at 180°C for about 12 minutes (use a skewer to test). Turn the cake out onto a baking tray and remove the baking paper. Allow to cool and then place it in a baking frame. Spread with the jam. For the cream, whip the cream until stiff peaks form. Soak the gelatine in cold water. Purée just under half of the strawberries with the sugar. Slice the rest. Beat the curd cheese with a hand mixer until smooth and add the strawberry puree. Heat the squeezed gelatine in a saucepan, stirring constantly, until liquid. Mix with a few spoonfuls of the strawberry puree and quickly stir into the curd mixture with a mixer. Finally, mix with the whipped cream until smooth. Spread this over the cake and top with the strawberry slices. (If there aren’t enough strawberries, you can also add banana slices.) Prepare the cake jelly according to the package instructions and spread evenly over the cake. Refrigerate for about 2-3 hours.
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