Strawberry Heaven

Ingredients for 1 servings:

• 75 g butter
• 1 tbsp sugar
• 4 egg yolks
• 200 g flour
• possibly water
• Meringue(s) – Bases:
• 4 egg whites
• 1 pinch of salt
• 125 g sugar
• 25 g almond(s) (flakes)
• 500 g quark (low-fat quark)
• 200 g cream cheese, light
• 200 g cream
• Sugar or sweetener as desired
• 500 g strawberries
• 4 tbsp jam (strawberry jam)
• possibly almond(s) (flakes)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

light cake with shortcrust pastry and meringue bases, filled with quark cream and strawberries

Beat the butter and sugar until very fluffy, then beat in the egg yolks one at a time. Stir in the flour and, if the dough is too stiff, add more water. Halve the dough and roll it out on baking paper into two circles, each 26 cm in diameter. Chill. Preheat the oven to 140°C fan/convection oven. Beat the egg whites with a pinch of salt until stiff peaks form. Sprinkle in the sugar and continue beating until stiff peaks form. Spread this meringue mixture out into two circles, each 26 cm in diameter, and sprinkle with flaked almonds. Dry both bases in the oven for about 20-30 minutes until they have a smooth surface. Then increase the oven temperature to 180°C and bake the shortcrust pastry bases for about 10 minutes. Meanwhile, hull the strawberries, setting aside 12 good ones, and dice the rest. Mix the quark (drain off if it’s too runny) with the cream cheese and, if desired, sugar or sweetener. Whip the cream until stiff and fold in. Place one of the shortcrust pastry layers on a cake plate and spread with 2 tablespoons of strawberry jam, then spread a third of the cream on top. Place one of the meringue layers on top, spread about half of the remaining cream on top and scatter the strawberries over it, pressing in lightly. Then place the second shortcrust pastry layer on top, press down lightly, spread more jam and spread the remaining cream on top. Roughly break the last meringue layer into pieces and arrange the meringue pieces on the cake surface with the reserved strawberries. The cake tastes very fresh and delicious on the first day, but it is difficult to cut. On the second day, the famous “golden droplets” will form on the surface of the meringue.