Strawberry stracciatella cake

Ingredients for 1 servings:

• 3 eggs,
• 80 g sugar
• 70 g flour
• 20 g cornstarch
• 600 ml cream
• 2 packs of cream stabilizer
• 500 g quark
• 3 tbsp orange juice
• 2 packets of vanilla sugar
• 150 g sugar
• 100 g chocolate shavings
• 500 g strawberries
• 1 pack of cake glaze
• 2 tbsp sugar
• 250 ml orange juice

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 45 minutes

for a 26 cm springform pan, makes 12 pieces

Preheat the oven to 160 degrees Celsius (convection oven). Place the three eggs in a bowl and beat with the sugar until stiff peaks form, then gradually add the flour and cornstarch. Bake in a 26 cm springform pan at 160 degrees Celsius (convection oven) for 15 minutes. Remove from the oven and let cool. Place the base on a cake plate and place a deep cake ring around it. Whisk the cream with Sahnefest (Cream Stabilizer) until stiff peaks form. In another bowl, mix the quark, orange juice, vanilla sugar, and sugar together. Then fold in the whipped cream with a whisk. Now add the grated chocolate. Halve a few strawberries and place them on the inside of the cake ring. Pour in the cream and smooth it down. Refrigerate for at least three hours. Then scatter the remaining strawberries on top. Prepare the glaze according to the instructions and pour it over the cake. Let the glaze set again in the refrigerator. Once chilled, carefully remove the cake ring. Makes approx. 12 slices.