Strawberry Mascarpone Cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 1 lemon zest (organic), alternatively 1 packet of lemon baking powder
• 75 g flour
• 50 g cornstarch
• 1 tsp, heaped baking powder
• 600 g strawberries
• 1 pack of red cake glaze and 1 tbsp sugar
• 50 ml strawberry syrup
• 250 g cream
• 500 g low-fat curd cheese
• 250 g mascarpone
• 1 tbsp lemon juice
• 2 packets of vanilla sugar
• 100 g sugar
• Pistachios, chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 35 minutes

A classic here for years and still unsurpassed.

For the base, separate the eggs. Beat the egg whites with 3 tablespoons of water until stiff peaks form, gradually adding the sugar. Fold in the egg yolks and lemon zest. Mix the flour, starch, and baking powder, sift them onto the egg foam mixture, and carefully fold them in. Spread the mixture evenly into a 26 cm springform pan lined with baking paper. Bake in a preheated oven (electric oven: 175°C/ fan oven: 150°C) for about 20 minutes. Allow to cool. Then remove the sponge cake from the pan and cut the base horizontally so that the bottom layer is slightly thicker than the top layer. For the topping, halve the hulled strawberries, except for about 4 for decoration, and cover the bottom layer tightly with them. Mix the cake glaze powder with the tablespoon of sugar and 200 ml of water. Pour in the syrup and bring to a boil while stirring. Spread the glaze over the strawberries and chill the cake for about 30 minutes. For the cream, whip the cream until stiff. Whisk the quark with mascarpone, lemon juice, vanilla sugar, and sugar until creamy. Fold in the cream. Spread about 2/3 of the quark cream over the strawberries. Cover with the second layer and spread the remaining cream over the cake. Refrigerate the cake for 1-2 hours. Decorate with strawberries and chopped pistachios just before serving. (It’s best to cut them first, then decorate—it works better.)