Tiramisu – Strawberry – Cake

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 1 pinch of salt
• 75 g flour
• 2 tbsp cocoa powder
• 70 g cornstarch
• 2 tsp baking powder
• 40 ml coffee, boiled, strong
• 6 sheets of gelatin
• 70 ml orange juice
• 200 ml cream
• 300 g mascarpone
• 200 g quark
• 4 tbsp sugar
• ½ lemon(s), the grated peel and the juice
• 500 g strawberries
• 500 ml cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• Oil for the mold

Instructions

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

Preheat the oven to 180°C (top/bottom heat: 160°C). Separate the eggs. Beat the egg yolks with sugar and salt until frothy. Beat the egg whites until stiff peaks form. Mix the flour, cocoa powder, cornstarch, and baking powder. Fold the egg whites into the egg yolk mixture, sift the flour mixture over the egg whites, and fold in. Pour the batter into a springform pan with the bottom oiled. Place in the preheated oven and bake for approx. 25 minutes. Allow the sponge cake to cool and then remove from the pan. Soften the gelatine according to the package instructions. Heat the orange juice, then squeeze out the gelatine and dissolve it in the gelatine. Whip the cream until stiff peaks form. Now mix the mascarpone with the quark, sugar, lemon zest, and lemon juice. Gradually stir the cream and orange juice into the cream. Clean and quarter the strawberries, and fold them into the cream. Halve the sponge cake horizontally and enclose the bottom layer with a cake ring. Soak it in the brewed coffee. Layer the cream and the second layer on top. Chill for about 4 hours. Whip the cream with vanilla sugar and cream stabilizer until stiff. Spread this mixture over the cake and garnish as desired.