Strawberry Dome

Ingredients for 1 servings:

• 4 tbsp water, hot
• 125 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 25 g cornstarch
• 1 pinch of baking powder
• 4 eggs and 1 egg yolk
• 9 sheets of gelatin
• 500 g strawberries
• 500 g mascarpone
• 500 g quark (low-fat quark)
• 250 ml cream
• Jam (strawberry and apricot jam)
• 1 cake base (light sponge cake)

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Whisk the eggs and egg yolks with hot water until white and foamy. Slowly add the sugar and vanilla sugar while whisking. Mix the flour, cornstarch, and baking powder, sift over the mixture, and fold in. Line a baking sheet (40 x 30 cm) with baking paper and spread the dough on it. Bake in a preheated oven at 200°C for about 12 minutes. Turn out onto a sugared tea towel, let cool briefly, spread with strawberry jam, and roll out. Let cool. Cut into 1-cm-thick slices and line a round glass bowl (26 cm) with them. 1-cm-thick slices will also work. Soak the gelatin in cold water. Wash and quarter the strawberries. Squeeze out the gelatin and dissolve it in a bain-marie. Mix the mascarpone and quark, stir a little into the dissolved gelatin, and add to the mixture. Stir in the whipped cream and fold in the strawberries. Pour the mixture into the bowl, place the light-colored base on top, and refrigerate for 2 hours. Hold the outside of the bowl under hot water until you feel it loosen. Carefully turn the cake out onto a plate. Spread with warmed apricot jam and refrigerate for another 2 hours.