Urmeli's small, fine strawberry and quark cake

Ingredients for 1 servings:

• 125 g flour
• 2 tsp baking powder
• 125 g butter, soft
• 125 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 45 ml eggnog
• 30 ml cream or milk
• 2 large eggs
• 150 g strawberries
• 200 g cream
• 350 g low-fat curd cheese
• 75 g powdered sugar
• 1 tbsp lemon juice
• 1 pinch of lemon zest
• 12 g gelatin powder or 8 sheets
• 1 tbsp cream
• 175 g strawberries
• 30 g powdered sugar
• 3 g gelatin powder
• 1 tbsp blackcurrant juice or similar juice
• 3 strawberries, smaller, for the rim
• Fat and flour for the mold
• Oil for the cake ring
• Cream for decoration
• Almonds, chopped, for decoration
• possibly strawberries for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 30 minutes

for a 20 cm springform pan, with strawberry coating

Preheat the oven to 175°C (top/bottom heat). Line the bottom of a 20 cm springform pan with baking paper, then grease and flour the pan. In a bowl, combine the flour and baking powder. Cream the butter with sugar, vanilla sugar, and salt until creamy. Add the eggs one at a time. Briefly mix in the flour mixture alternately with the cream and egg liqueur on high heat. Pour the batter into the pan and smooth the surface. Bake on the middle rack for approx. 25-30 minutes. Run a sharp knife around the edge of the springform pan, turn the pan out onto a wire rack, loosen the edge, and remove the pan. Let cool for approx. 45 minutes, then cut in half horizontally once and place the bottom half on a cake plate. Place a cake ring around the edge and brush it very thinly with oil. Whip the cream to decorate and chill. Cut the 3 smaller strawberries into thin slices and place them vertically on the edge of the cake. Purée the 150g strawberries. Mix the quark with the powdered sugar, lemon juice, lemon zest, and strawberry puree. Let the gelatine swell according to the instructions, then warm it in the microwave with 1 tablespoon of cream. Add 2 tablespoons of the quark cream to the gelatine and mix together, then stir in the remaining quark mixture. Fold in the cream. Spread enough quark mixture on the bottom layer to cover the edges of the strawberries, then place the second layer on top and spread with the remaining quark mixture. Chill for about 2 hours. For the strawberry glaze, puree the strawberries with the powdered sugar. Let the gelatine swell according to the instructions, then warm it briefly in the microwave with the currant juice. Stir 2 tablespoons of strawberry puree into the gelatine, then stir in the remaining puree and pour evenly over the cake. Chill until the glaze is firm. To decorate, loosen the cake ring and decorate with cream, almonds, and, if desired, strawberries. Raspberries are also suitable instead of strawberries. Instead of eggnog, you can also use just cream or milk. If you want a more intense eggnog flavor, use 75 ml of eggnog in the batter and omit the cream.