Strawberry passion fruit cake

Ingredients for 1 servings:

• 150 g flour
• 100 g butter, cold
• 50 g sugar
• 1 egg yolk
• 2 eggs
• 60 g sugar
• 2 tbsp water, lukewarm
• 60 g flour
• 1 lemon(s), zest, grated
• ½ pack of vanilla pudding powder
• 75 g sugar
• ¼ liter of milk
• 200 g low-fat curd cheese
• 2 sheets of red gelatin
• 8 sheets of white gelatin
• 250 g strawberries
• ⅛ liter passion fruit juice
• 1 cup whipped cream, approx. 200 g
• 300 g strawberries
• 2 tbsp powdered sugar
• 2 tbsp lemon juice
• 5 sheets of red gelatin
• some chocolate coating, white

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

Knead the flour, cold fat, sugar, and egg yolks into a shortcrust pastry. Chill for about 30 minutes. For the sponge cake, separate the eggs. Beat the egg whites until stiff, then beat the egg yolks with sugar and lukewarm water until frothy. Add the lemon zest. Sift the flour over the dough and stir it in lightly. Carefully fold in the egg whites. Pour the dough into a springform pan lined with baking paper. Bake in an oven preheated to 200°C (top/bottom heat) for about 20 minutes. Roll out the shortcrust pastry on a greased springform pan base, pierce several times with a fork, and bake at 200°C for about 15 minutes. Make a pudding from the pudding powder, sugar, and milk according to the package instructions. Let it cool slightly, and then stir it into the quark. Halve the mixture. Soak two sheets of red gelatine together with three sheets of white gelatine in cold water, then soak the other five sheets of white gelatine separately. Puree all the strawberries and set aside 300g for the icing. Mix half of the quark mixture with 250g of strawberry puree, the other half with the passion fruit juice. Dissolve the red and white gelatin until dripping wet over gentle heat (works well in the microwave, 15 seconds at 900 watts), then slowly stir the strawberry mixture into the dissolved gelatin. Dissolve the white gelatin and slowly stir the passion fruit mixture into the dissolved gelatin. When the mixtures begin to set, whip the cream until stiff, divide it in half, and stir it into the respective creams. Place a cake ring around the shortcrust pastry and spread the red cream, cover with the sponge cake, spread the passion fruit cream on the sponge cake, and let it set in the refrigerator. For the icing, mix the remaining strawberry puree with the powdered sugar and lemon juice, then strain through a sieve. Soak the red gelatin in cold water, dissolve it, and slowly stir in the strawberry puree. Immediately pour it evenly over the cake in a thin layer. Let it set. Melt the white chocolate coating, place it in a small freezer bag, cut off a small corner, and decorate the icing with thin lines of white chocolate. It’s a bit more work, but tastes very refreshing.