Strawberry – curd – cream – cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 100 g sugar
• 1 bag of vanilla sugar
• 80 g flour
• 80 g cornstarch
• 2 tsp baking powder
• 750 g strawberries
• 500 g low-fat curd cheese
• 125 g sugar
• 8 sheets of white gelatin
• ½ liter sweet cream
• ¼ liter sweet cream
• 1 pack of cream stiffener
• 1 tsp sugar
• 125 g strawberries

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

with fresh strawberries

Separate the eggs, beat the egg yolks, sugar, and vanilla sugar until frothy. Beat the egg whites until stiff and add to the mixture. Mix with the flour, cornstarch, and baking powder. Pour into a 26 cm diameter springform pan lined with baking paper and bake in a preheated oven (electric oven: 190°C, gas stove: mark 3) for about 25 minutes. Let stand for 10 minutes with the oven off. Loosen the base and let cool. Cut in half horizontally with a knife, set the top half aside, and enclose the bottom half with the springform pan rim. For the filling, wash and stem the strawberries. Leave 250 g whole and puree the rest. Stir in the quark and sugar. Fold the soaked, dissolved gelatin into the mixture and chill. Then whip the cream until stiff, mix with the quark mixture, and finally, carefully fold the whole strawberries into the quark and cream. Now pour the quark cream onto the bottom layer of cake, spread evenly, and smooth. Then place the top layer on top. Cover the cake with aluminum foil and let it set in the refrigerator for about 1 hour. Then loosen the tin with a knife and carefully remove it. Place the cake on a cake plate. To decorate, whip the cream with cream stiffener and sugar until stiff. Wash, stem, and halve the strawberries. Spread a little cream over the surface and pipe a dollop of the remaining cream onto the edge, then place a thick dollop in the center. Arrange the strawberries on top.