Strawberry curd cream cake

Ingredients for 1 servings:

• 5 eggs
• 9 tbsp oil
• 7 tbsp sugar
• 1 packet of vanilla sugar
• 6 tbsp flour
• 3 tbsp cornstarch
• ½ pack of baking powder
• 400 g strawberries
• 1 dashes lemon juice
• 500 g quark
• 1 cup of yogurt (strawberry yogurt)
• 3 tbsp jam (strawberry jam)
• 2 packets of vanilla sugar
• n. B. sugar
• 10 sheets of gelatin
• 2 cups of cream
• 1 cup of cream
• some strawberries
• powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Beat the eggs with oil, sugar, and vanilla sugar until frothy. Then sift the flour, cornstarch, and baking powder and quickly mix in with a mixer on low speed. Pour the batter into a 28cm springform pan lined with baking paper and bake at 175°C for 20-25 minutes (use a skewer to test). Once cooled, cut the cake in half crosswise and place one layer into the rim of the pan. Purée the strawberries (not too finely; a few pieces should remain) and mix with a squeeze of lemon juice. Mix the quark with the yogurt, jam, vanilla sugar, and sugar. Dissolve the gelatine according to the instructions and whip the cream until stiff. Quickly mix everything together and spread on the cake base. Leave to set in the refrigerator for at least 4 hours (preferably overnight). Cut the top into 14 cake slices. Whip 1 cup of cream until stiff, fill a piping bag, and pipe 14 tufts onto the cake. Decorate each tuft with half a strawberry. Dust the cake slices with powdered sugar and place them diagonally on the cake in a fan-like pattern. The fan-shaped slices add a nice visual appeal, but you can also place the entire cake slice on top and then pipe the whipped cream on top. The cake has a summery, fresh flavor and tastes great with raspberries or blueberries.