Strawberry-quark-cream cake
Our strawberry-cream cake with quark is something very special. The airy sponge cake serves as the base and as an artistic lid in a fan look.
INGREDIENTS
FOR THE SPONGE CAKE
4 eggs
170 g sugar
1 packet of vanilla sugar
1 pinch of salt
180 g flour
1 tsp baking powder
1 tsp lemon zest
FOR THE FILLING
4 sheets of gelatine
500 g low-fat quark
1 packet of vanilla sugar
70 g sugar
2 tbsp lemon juice
300 g cream
400 g strawberries
FOR GARNISH
100 g cream
a little powdered sugar
PREPARATION
1st step
Preheat the oven to 180 degrees (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper.
2nd step
For the sponge cake, beat the eggs with the sugar, vanilla sugar and a pinch of salt for 5 minutes on the highest setting until frothy.
Mix the flour with the baking powder and lemon zest and stir in. Pour the dough into the tin and bake for about 35 minutes. After baking, remove it directly from the tin and turn it out onto a piece of baking paper. Allow it to cool completely.
Step 3
Soak the gelatine in cold water according to the instructions on the packet. Mix the quark with the vanilla sugar and sugar. Squeeze out the gelatine and heat it in a saucepan together with the lemon juice. Dissolve the gelatine while stirring.
Stir into the quark mixture. Wash and clean the strawberries and cut them into small cubes. Beat the cream until stiff and stir it into the quark mixture together with the strawberry cubes.
Step 4
Halve the sponge cake dough once horizontally. Place the bottom layer on a cake plate and place the cleaned springform rim or a cake ring around it. Put the quark cream on the base and smooth it out. Chill for at least 1 hour.
