Strawberry Mother's Day Cake

Ingredients for 1 servings:

• 8 eggs
• 200 g sugar
• 2 packets of vanilla sugar
• 250 g flour
• 20 g cocoa
• 2 tsp baking powder
• 400 ml cream
• 500 g quark
• 4 tsp cream stiffener (San-apart)
• 2 packets of vanilla sugar
• 150 g strawberries, pureed
• 200 g strawberries, chopped
• 100 g dark chocolate
• 50 g blueberries
• 1 bowl of strawberries

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 5 minutes

for a heart-shaped baking pan

For the base, beat the eggs, sugar, and vanilla sugar in a food processor for 5-10 minutes until frothy and creamy. Sift the flour, cocoa, and baking powder and carefully fold into the egg custard. Pour the finished batter into a greased heart-shaped baking tin. Bake in an oven preheated to 175°C (top/bottom heat) for about 30-35 minutes. Then let the cake base cool and cut it in half. For the cream, beat the cream with San-apart until stiff peaks form. Stir in the quark, vanilla sugar, and pureed strawberries and chill. Place the first cake base in the heart-shaped baking tin and spread with the cream. Then scatter half of the chopped strawberries over the cream. Repeat until the entire cake is filled. Chill for one hour. Remove the baking ring and spread the remaining cream evenly over the cake. Chill the cake for about 30 minutes. For the decoration, melt the chocolate over a warm water bath and drizzle it over the cake (see image). Finally, arrange the whole strawberries and blueberries in mounds on top of the cake. Chill the cake for at least 30 minutes before serving.