Strawberry cream cake without gelatine
You can easily make this strawberry cream cake with a fluffy sponge cake base and fresh strawberries yourself. The light quark cream without gelatine tastes simply fantastic.
INGREDIENTS (For a 20cm springform pan)
FOR THE SPONGE CAKE
3 eggs
100 g sugar
1 pinch of salt
100 g flour
1 tsp baking powder
FOR THE FILLING
500 g low-fat quark
70 g sugar
200 g cream
2 packs of cream stiffener
250 g strawberries
FOR THE DECORATION
150 g strawberries
2 tbsp chopped pistachios (optional)
PREPARATION
1st step
Preheat the oven to 180 degrees (fan oven: 160 degrees). Line the springform pan (Ø 20 cm) with baking paper.
2nd step
Beat the eggs with the sugar and the pinch of salt for 4 minutes on the highest setting until frothy. Mix the flour with the baking powder and carefully fold into the dough using a spatula. Pour the dough into the tin and bake for about 25 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
Mix the quark with sugar. Wash and clean the strawberries and cut them into small cubes. Beat the cream until stiff and add the cream stiffener. Stir the strawberry cubes and cream into the quark mixture.
Step 4
Halve the sponge cake dough once horizontally. Place the bottom layer on a cake plate and place one of the cake rings close around it. Put half of the quark cream on the base and smooth it out. Place the second layer on top and spread the rest of the cream on top, smooth it out. Leave to cool for at least 1 hour. Garnish with more strawberries and pistachios just before serving.
