Strawberry-quark cake dream

Ingredients for 1 servings:

• 200 g ladyfingers
• 140 g butter
• Butter, for the mold
• Breadcrumbs, for the mold
• 500 g quark
• 500 g strawberries
• 150 g sugar
• 20 g vanilla sugar
• 200 ml cream
• 4 eggs
• ½ pack of pudding powder, vanilla
• 1 lemon(s), untreated, grated peel
• possibly rum, brown
• Powdered sugar, for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 40 minutes

Crush the ladyfingers and mix with the melted butter. Place them in a buttered and breadcrumb-coated springform pan, spread evenly, and refrigerate for about 1 hour. Separate the eggs, beat the egg whites and cream until stiff peaks form. Beat the sugar, vanilla sugar, and egg yolks until frothy, add the custard powder, lemon zest, and quark, and a good dash of rum if desired, and continue beating for a few minutes. Carefully fold in the beaten egg whites and whipped cream with a whisk. Spread about 1/3 of the sliced ​​strawberries on the base. Pour the quark mixture over the top. Now add the remaining halved strawberries (reserve a few for decoration). Lightly press them into the mixture so they are no longer visible. Bake in an oven preheated to 170°C (top and bottom heat) for about 60 minutes. Note: You may need to cover the cake with aluminum foil halfway through baking to prevent it from overbaking. Garnish the cooled cake with a few berries and sprinkle with powdered sugar. The measurements are for a 23 cm baking pan. Mine filled it to the brim, as the batter had a lot of volume from beating the egg whites and cream.