Strawberry wedding cake

Ingredients for 1 servings:

• 6 cake bases (28 cm), optionally home-baked
• 400 g strawberries
• 500 g cream cheese
• 500 g mascarpone
• 250 g sugar
• 2 packets of vanilla sugar
• 4 sheets of gelatin
• 500 g whipped cream
• 400 g whipped cream
• 1 pack of cream stiffener
• e.g. sweets (sugar pearls)
• e.g. strawberries, sliced

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Little effort, but super delicious! Also great as a birthday cake

Cut two sponge cakes to 24 cm in diameter and two to 20 cm. If making homemade cakes, bake them directly in springform pans of these diameters. It’s best to let homemade cakes stand for a day; this will prevent them from crumbling and will be more stable overall. For the cream, hull, wash, and finely dice the strawberries. Mix the quark, mascarpone, sugar, and vanilla sugar until smooth. Soak and dissolve the gelatine according to the package instructions, then fold in. Whip the cream until stiff and fold in. Divide the cream and fold the strawberries into half of the cream. Spread the largest bottom layer (28 cm) with the strawberry cream and place the matching layer on top. Place the medium-sized layer on top and spread with about 3/4 of the remaining mascarpone cream. Place the matching layer on top. Place the smallest layer on top and spread with the remaining mascarpone cream, then place the last layer on top. For the garnish, whip the whipped cream with cream stiffener until stiff. Spread 2/3 of the cream all over the cake and refrigerate for 4 hours. Fill a piping bag with the remaining cream and decorate the cake all over with small dots of cream, sugar pearls, and strawberry slices.