John Myers
Ingredients for 1 servings:
- 125 g sugar
- 2 eggs
- 65 ½ ml mineral water
- 35 ½ ml oil
- 150 g flour
- ½ pack of baking powder
- Grease and baking paper for the mold
- 350 g strawberries
- 250 ml water
- 2 tbsp sugar
- 1 pack of cake glaze
- 400 g quark
- 400 ml cream
- possibly cream stiffener
- 2 packets of vanilla sugar
- 15 scoops of confectionery (Raffaello)
- ½ lime(s), juice
- 300 g strawberries
- ¾ tsp, heaped agar-agar
- 2 tbsp, levelled sugar
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes
Line the bottom of a 24cm cake tin with baking paper and grease the sides. Preheat oven to 175°C (top/bottom heat). Dough: Beat eggs with sugar until frothy, stir in oil and mineral water. Mix flour with baking powder and stir in. Pour batter into the tin and bake for about 15 to 20 minutes (use a skewer to test if it’s cooked through). Let cool after baking. Hull and chop the strawberries for the filling. Mix the water with sugar and cake glaze and bring to a boil while stirring, then fold in the sliced strawberries. Spread immediately on the base and chill. Chop the Raffaello. Mix the quark with cream and vanilla sugar (use cream stabilizer if desired), fold in the chopped Raffaello and spread on the strawberry layer. Chill for 1 hour. Purée the strawberries, mix with lime juice, sugar and agar agar and simmer for 2 minutes. Carefully pour the strawberry glaze over the quark layer and chill.
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