Strawberry quark cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 1 pinch of lemon zest
• 50 g flour
• 50 g cornstarch
• 500 g low-fat curd cheese
• 125 ml milk
• 1 lemon(s), zest thereof or lemon zest
• 100 g sugar
• 1 packet of vanilla sugar
• 6 sheets of white gelatin or 1 pack of white dry gelatin
• 200 g whipped cream
• 500 g strawberries, small, uncrushed

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 20 minutes

Summer cake

For the sponge cake: This is a regular sponge cake. Separate the eggs. First, beat the egg whites until stiff. Then, in another mixing bowl, beat the egg yolks with the sugar and lemon zest until stiff. Fold the beaten egg whites into the egg yolk mixture. Mix the flour and cornstarch and carefully fold in with a whisk. Pour the mixture into a springform pan lined with baking paper. Bake the base in a preheated oven at 180°C (350°F) for about 20 minutes. Allow the finished base to cool and then remove from the pan. Prepare the base on a cake plate using a cake ring for the filling. For the cream: First, beat the cream until stiff. In a separate mixing bowl, beat the quark with the milk, lemon zest, sugar and vanilla sugar until smooth. Dissolve the gelatine according to the instructions and mix it into the quark mixture, spoon by spoon. Now carefully fold in the stiff cream and spread the mixture on the prepared sponge cake. Next, press the cleaned, uncrushed, and drained strawberries upside down into the quark mixture. Chill the cake in the refrigerator for 3-4 hours.