Strawberry Mascarpone Cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, cold
• 80 g sugar
• 1 packet of vanilla sugar
• 50 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 500 g strawberries
• 3 tbsp sugar
• 250 g mascarpone
• 250 g low-fat curd cheese
• 1 tbsp lemon juice
• 1 packet of vanilla sugar
• 6 tbsp orange juice for drizzling
• possibly mint leaves

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 16 minutes; Total time approx. 4 hours 51 minutes

fruity and creamy, perfect for warm days

Preheat the oven to 180°C (top/bottom heat). Beat the eggs with the cold water on high speed until frothy. Gradually add 80g of sugar and vanilla sugar and beat on high speed for 3 minutes. Mix the flour, cornstarch, and baking powder and carefully fold in. Pour the batter into a springform pan lined with baking paper. Bake in the hot oven for approx. 14-16 minutes. Allow the base to cool. Clean the strawberries and cut them into small pieces. Mix the mascarpone, low-fat quark, lemon juice, sugar, and vanilla sugar until smooth. Drizzle the base with orange juice. Carefully stir the strawberries into the cream and spread it on the sponge cake. Chill the cake in the refrigerator for at least 4 hours. Decorate with mint leaves, if desired.