Swedish-style strawberry cake

Ingredients for 1 servings:

• 150 g marzipan paste
• 300 g flour
• 1 tbsp water
• ½ pack of gelatin (instant)
• 2 egg yolks
• 100 g liquid honey
• 1 vanilla pod(s) or 1 packet of vanilla sugar
• 250 g quark
• 1 lemon(s) or 1 pack of lemon peel flavoring
• 150 ml cream
• 1 kg strawberries
• 1 pack of cake glaze, red or strawberry
• some brittle

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

deliciously fruity

Base: Mix all ingredients into a dough, press the dough flat into a 24 cm springform pan, form a small rim, cover with cling film, and refrigerate for one hour. After resting, prick the dough several times with a fork and bake at 220 degrees Celsius for 10 minutes. Filling: Gently heat the egg yolks and honey while stirring. When the mixture is lukewarm, stir in the instant gelatin and let the cream cool. In the meantime, mix the vanilla (sugar) and the quark, add the lemon zest, and fold into the cooled cream. Finally, whip the cream until stiff and fold in. Refrigerate the mixture. At least one hour before serving, pour the mixture onto the base and return it to the refrigerator. In the meantime, wash and hull the strawberries, then add them all to the base. Finally, prepare the glaze according to the instructions, spread it on the cake, and decorate the edge with hazelnut brittle.