Strawberry-mascarpone-quark cake

Ingredients for 12 servings:

• 250 g flour
• 1 tsp baking powder
• 125 g butter, cold
• 80 g sugar
• 1 egg yolk
• 2 tbsp water, cold
• 500 g low-fat curd cheese
• 250 g mascarpone
• 80 g sugar
• 2 tsp vanilla sugar
• 1 pack vanilla pudding powder (vanilla cream pudding)
• 1 lemon(s), peel (untreated)
• 4 eggs
• 200 ml whipped cream
• 500 g strawberries
• 1 pack of cake glaze, red

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 40 minutes

For the pastry, mix the flour with the baking powder and sift it onto a baking board. Add the sugar, butter (in pieces), egg yolk, and cold water. Flour the board and quickly knead the dough, then roll it out or place the dough into a 26cm springform pan and press it apart with the back of your hand, prick it with a fork, and refrigerate. Preheat the oven to 180°C (fan). Vigorously mix the quark, mascarpone, sugar, vanilla sugar, custard powder, lemon zest, and eggs. Whisk the cream until stiff and fold in. Spread the mixture over the shortcrust pastry and smooth it down. Bake in the preheated oven for 60 minutes. Cover and let it stand in the switched off oven with the door closed for 10 minutes. Remove from the oven and let it cool completely; the cake needs to cool completely to set. For the topping, wash and hull the strawberries and let them drain well. Then halve the strawberries and place them on the cooled cake. Prepare the glaze according to the package instructions and spread it over the strawberries. Let it cool again and decorate as desired. Tip: The cake can be baked the day before and finished with the strawberries the next day.