Strawberry dome cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 5 tbsp water, hot
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g flour, wheat flour, type 505
• 1 tsp, leveled baking powder
• 3 tbsp cocoa powder
• 50 g cornstarch
• 300 g jam (strawberry jam), preferably homemade
• 125 g flour (wheat flour)
• 1 pinch of baking powder
• 40 g sugar
• 1 packet of vanilla sugar
• 100 g butter, soft
• 8 sheets of white gelatin
• 300 g strawberries, fresh
• 250 g quark (low-fat quark)
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pack orange(s) – peel, grated
• 2 tbsp orange juice
• 600 g whipped cream, cold
• 2 cl Cointreau
• some butter, soft for greasing the baking tins

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Preheat the oven to approximately 200°C. Grease a baking sheet and line it with baking paper, folding the paper along the open side of the sheet to create a pleat. Strain the jam through a sieve if necessary (I used my homemade strawberry jam with rose water. It was made from pureed strawberries, so I didn’t need to strain the jam!). For the sponge cake, beat the eggs and hot water in a mixing bowl with the whisk attachment of a hand mixer on high until frothy. Then, gradually add the sugar mixed with the vanilla sugar, stirring continuously, and continue beating until the sugar has visibly dissolved (this takes about 2-3 minutes). Now, using a whisk, combine the flour with the baking powder, cocoa, and cornstarch, and then carefully fold the mixture into the egg mixture, also using the whisk attachment. Then smooth the dough onto the baking sheet and immediately place the baking sheet on the middle rack of the hot oven. The sponge cake will bake for approximately 8 minutes; it should not overcook under any circumstances. Important: Do not open the oven door during baking, or the sponge will collapse! Once the baking time is over (use a toothpick to test if it’s too dark!), carefully turn the sponge cake out immediately onto a fresh, sugar-dusted tea towel. You have to work quickly, or you won’t be able to roll up the dough without tearing! Remove the baking paper, spread the strawberry jam evenly over the sponge cake base, roll it up from the long side using the tea towel, and then let the roll cool. Meanwhile, loosen the rim of the springform pan, grease the base with a little softened butter, and line it with a sufficiently large piece of baking paper. Smooth the paper onto the base, place the rim of the springform pan around the base, secure it, and trim off any excess baking paper all around with scissors. For the dough, mix the flour and baking powder in a mixing bowl with a whisk. Add the remaining ingredients and mix everything with the dough hook of a hand mixer, first on the lowest speed and then on the highest speed, until you have a dough. Then transfer the dough to the springform pan and spread it evenly over the base with your fingers (you could also roll it out with a small rolling pin, but the dough will be extremely sticky and the extra flour would make it too dry!). Prick the base several times with a fork and place the pan on a wire rack in the middle of a hot oven (the oven temperature is still 200°C) for about 15 minutes. After baking, remove the sides of the springform pan and let the pastry cool on a wire rack. Do not remove it from the base of the springform pan, or the delicate base will crack! It will be very soft when warm, but will be nice and firm once cooled. Now line the glass bowl as evenly as possible with cling film. Then cut the Swiss roll into approximately 1 cm thick slices and line the bowl with the sponge slices. Make sure the slices are placed as close together as possible so that the dome looks nice and even. For the quark cream, wash the strawberries and cut them into quarters (removing the green parts!). Now soften the gelatine in a small saucepan according to the package instructions. Then pour the cream into a tall mixing bowl and beat it with the cleaned beaters of a hand mixer until stiff peaks form. Using a whisk, thoroughly mix the quark with the sugar, vanilla sugar, grated orange peel, and orange juice in another bowl. Carefully heat the gelatine according to the package instructions (low heat!) and stir until dissolved. Then add one or two spoonfuls of the quark mixture to the warm gelatine and stir with a whisk until it dissolves completely. Then, whisk the gelatin and quark mixture into the quark mixture in a thin stream, stirring constantly. When the mixture begins to set, carefully fold in the whipped cream with a whisk, and finally, stir in the chopped strawberries with a spoon. Pour the quark and cream mixture into the bowl lined with the sponge cake slices, smooth it out, and then refrigerate the bowl for about 4 hours. After the resting time, remove the bowl from the refrigerator, spread the remaining jam over the surface of the cream, place the shortcrust pastry on top, and press down lightly. Finally, carefully turn the domed cake out onto a cake plate and remove the cling film. If you want the cake to have an extra shine, you can also cover it with a clear glaze prepared according to the package instructions (although I didn’t!). The cake is ideally prepared the day before. If necessary, you can also freeze it without the glaze.