John Myers
Ingredients for 1 servings:
- 1 ½ kg strawberries
- 1 cake base (sponge cake), purchased or homemade)
- 1 kg low-fat curd cheese
- 250 g sugar
- 3 packs of gelatin (instant)
- 500 ml cream
- 2 packets of vanilla sugar
- 2 packs of cream stiffener
- oil
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes
Fruity – fresh without baking
Prepare the cake the night before. Wash, clean, and halve 1.5 kg of strawberries—large ones are best. Brush a large plastic bowl with neutral oil. Line the bowl with the halved strawberries. The oil will help the cut surface stick to the sides of the bowl. If necessary, cut the sponge cake to fit the bowl. Mix the low-fat quark with a little carbonated mineral water; this will make it almost as smooth as cream. Then stir in the sugar. Puree the remaining strawberries (about 500 g) and stir into the quark mixture. Add the gelatin fix (3 sachets, each with 2 sachets) and mix well. Whip the cream with the cream stiffener and vanilla sugar until stiff, then add to the strawberry-quark mixture and fold in. Carefully pour it into the bowl lined with strawberries, place the sponge cake on top, and gently press down. Cover with foil and refrigerate overnight. Carefully turn the cake out onto a cake plate by pushing or pulling the bowl slightly to allow air to pass between the cake and the bowl, allowing the strawberry cake to slide out.
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