Strawberry Curd, Cream and Amaretto Cake

Preparation of the cake base

1. In this recipe for strawberry quark cakes, grease a cake pan with a removable rim (springform pan) with a diameter of 26 cm and dust it with flour. In a bowl, beat 1 egg with 75 g powdered sugar with the mixer. Add soft butter and stir to a smooth mass. Mix the flour, a pinch of salt and baking powder together and stir in first with the mixing spoon. At the end, knead by hand into a medium-strength shortcrust pastry. Possibly add a little more flour. Chill for about 30 minutes. Preheat the oven to 200 ° C. Roll out the dough into a large sheet, forming an approx. 2 cm high edge of dough. Press firmly, prick the bottom several times with a fork. Bake in the preheated oven for about 20 minutes. Take out of the oven and let cool down.

Preparation of the quark topping

1. Mix the quark, powdered sugar, vanilla sugar and amaretto until smooth. Melt the soaked gelatine with a teaspoon of water in a small saucepan, do not let it boil under any circumstances. Mix 1 – 2 tablespoons of the quark mass in the pot with the dissolved gelatine and immediately stir into the remaining quark mass. Whip the cream a little, then pour in the cream setting and whip the cream until stiff. Fold the cream into the quark. Brush the cake base with it. Then cold spots.

Preparation of the fruit topping

1. Wash and clean the strawberries and cut into beautiful halves. Place on the quark cream all around until the whole cake is covered with it. Cook a cake icing from the icing powder according to the instructions and spread it on the strawberries. You can also use leftover strawberries in pureed form. Let the strawberry quark cake cool well in the refrigerator. Cut into pieces of cake with a sharp large knife or electric knife for serving.