Strawberry – vanilla – cream – quark – cake

Ingredients for 1 servings:

• 60 g butter
• 30 g powdered sugar, sifted
• 1 packet of vanilla sugar
• 1 egg yolk
• 90 g flour
• possibly milk
• 2 eggs
• 100 g sugar
• ½ packet of vanilla sugar
• 1 pinch of salt
• 100 g flour
• 1 tsp baking powder
• 350 g low-fat quark
• 200 g yogurt, vanilla flavor
• 100 g sugar, or amount of sugar to taste
• 1 tsp lemon(s), grated zest, untreated
• 8 sheets of gelatin
• 500 ml whipped cream, well chilled
• 600 g strawberries, fresh
• 1 pack of cake glaze, red
• 4 tbsp jelly (strawberry jelly), for spreading

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Mix the flour, powdered sugar, and vanilla sugar together. Mix in the cold butter (chopped into small pieces) and the egg yolk, and quickly work into a shortcrust pastry with your hands. Chill for about 30 minutes. Roll out the shortcrust pastry in a 26 cm springform pan, place the rim of the pan around it, and bake in a preheated oven at approximately 180°C (top/bottom heat) for about 10 minutes. Heat 2 tablespoons of strawberry jelly and spread it on the shortcrust pastry. For the sponge cake, beat the eggs, sugar, vanilla sugar, and a pinch of salt for about 6 to 8 minutes until thick and frothy. Mix the flour with the baking powder, sift it onto the foam mixture, and carefully and loosely fold in with a whisk. Pour the sponge cake mixture onto the jelly-covered shortcrust pastry, smooth it out with a pastry scraper, and then bake the cake base in the preheated oven at approximately 180°C (350°F) for about 15 to 20 minutes. Do the skewer test! After baking, loosen the cake base from the edge with a thin, sharp knife. Now place a layer of baking paper on the cake base, place a cake rack on top and turn the cake base upside down. Carefully remove the springform pan base and peel off the baking paper that came with it. Turn the cake upside down again onto a cake rack lined with baking paper. Allow to cool thoroughly. For the quark cream, soak the gelatine in cold water for 10 minutes. Mix the quark, vanilla yogurt, sugar and lemon zest together until smooth. Remove the soaked gelatine from the water and, without squeezing it out, heat it in a small saucepan over low heat (do not boil!) until dissolved, then allow to cool briefly. Add about 3 tablespoons of the quark cream to the dissolved gelatine, mix well and then slowly add the gelatine-quark mixture to the remaining quark cream while stirring. Whip the well-chilled whipped cream until stiff peaks form and fold it into the quark cream. Place the cooled cake base on a cake plate, place the cleaned springform pan or a cake ring around it, and spread with 2 tablespoons of strawberry jelly. Spread the quark cream evenly over the top and chill overnight. The next day, wash and hull the strawberries, drain well, halve them, and layer them on top of the quark cream. Prepare the glaze according to the package instructions, pour over the strawberries, and chill again. Only cut the cake into slices once the glaze has set! Variation: Bake a second sponge cake base, place it on top of the quark cream, then layer the strawberries on top and pour the glaze over them. Chill.