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Strawberry quark cake

updated

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Ingredients for 1 servings:

  • 1 sponge cake, homemade or ready-made product
  • 500 g low-fat curd cheese
  • 100 ml milk
  • 1 lemon zest, organic
  • 175 g sugar
  • 1 tbsp vanilla sugar
  • 6 sheets of white gelatin
  • 200 ml cream
  • 750 g strawberries, as large as possible

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

A light treat with little cream.

Soak the gelatin in cold water for at least 30 minutes. Then mix the quark with the 100 ml of milk, stir in the lemon zest, sugar, and vanilla sugar. Dissolve the gelatin over low heat and carefully stir it into the quark mixture. Whip the cream until stiff and fold it in gently. Place a cake ring around the sponge cake base. Pour in the quark mixture and gently press the hulled strawberries into the mixture on top. Refrigerate for a few hours. Note: For the sponge cake base, I like to use my recipe, which I’ve posted here in the CK.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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