Strawberry Mascarpone Cake

Ingredients for 12 servings:

• 3 eggs
• 3 tbsp water, hot
• 100 g flour
• 1 tsp baking powder
• 175 g sugar
• 1 pack of chocolate coating
• 750 g strawberries
• 500 g mascarpone
• 250 g low-fat curd cheese
• 1 packet of vanilla sugar
• 3 tbsp orange juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

For the sponge cake, separate the eggs. Beat the egg whites until stiff and set aside. Beat the egg yolks, 3 tablespoons of hot water, and 75g of sugar until creamy. Mix the flour and baking powder and fold in. Then carefully fold in the egg whites. Line a 26cm springform pan with baking paper. Pour in the sponge mixture and smooth it out. Bake in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for about 15 minutes. Remove the base from the pan and allow to cool completely. Meanwhile, wash the strawberries and let them drain. Melt the chocolate glaze in a hot water bath. Place the rim of the pan around the base. Spread 2/3 of the chocolate glaze over the base and place the strawberries on top of the melted glaze. Set 12 of the strawberries aside. Beat the mascarpone, quark, 100g sugar, vanilla sugar, and orange juice until creamy. Spread the mascarpone cream over the strawberries. Decorate the surface with the remaining chocolate icing and place the remaining 12 strawberries on top.