Strawberry – curd – cream – cake

Ingredients for 1 servings:

• 50 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 2 eggs
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 bowls of strawberries
• 500 g low-fat curd cheese (20% fat)
• 3 egg yolks
• 3 egg whites
• 150 g sugar, 130 g is also sufficient
• 2 cups whipped cream
• 7 sheets of gelatin
• 1 bag of chopped pistachios, can be omitted

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

refreshingly delicious

For the sponge cake, beat the eggs and 1 tablespoon of warm water in a bowl with an electric whisk on high speed until frothy. Gradually add the sugar and vanilla sugar. Then stir in the flour, cornstarch, and baking powder. Finally, sprinkle in a pinch of salt. Pour the sponge mixture into a springform pan lined with baking paper and smooth it down. Bake in a preheated oven (top/bottom heat: 175°C, gas mark 2, fan oven approx. 165°C) for approx. 20 minutes. Remove from the pan and let cool. Beat the egg whites until frothy. Beat the egg yolks until frothy and add the sugar. Whip the whipped cream until stiff peaks form. Add the quark to the egg yolks, fold in the whipped cream, and finally fold in the egg whites. Let the gelatine soak in cold water for approx. 5 minutes according to the instructions, then dissolve it in a bain-marie and stir it into the mixture. Place a cake ring around the sponge cake. Arrange the strawberries around the edge, cut-side down, and spread the rest on the cake base, leaving 12 strawberry halves for the rest. Pour the quark mixture over the top and refrigerate the cake. Arrange the remaining strawberries on top of the cake before serving. Sprinkle the center of the cake with chopped pistachios, if desired.