Carlsbad wafer cake with vanilla curd and strawberries

Name: Carlsbad wafer cake with vanilla curd and strawberries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350 g Strawberries; 250 g Low-fat curd; 3 TABLESPOONS Sugar; 100 g Whipped cream; 1 package Cream stabiliser; 1 package Vanillin sugar; 3 (à 25 g) Carlsbad wafers; 2-3 TABLESPOONS Icing sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Mint; 1 Disposable piping bag

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

350 g Strawberries
250 g Low-fat curd
3 TABLESPOONS Sugar
100 g Whipped cream
1 package Cream stabiliser
1 package Vanillin sugar
3 (à 25 g) Carlsbad wafers
2-3 TABLESPOONS Icing sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Mint
1 Disposable piping bag

Directions

1
Wash and clean the strawberries and, except for 3 berries for decoration, cut them into pieces. Mix curd and sugar. Whip the cream until stiff, adding cream firming agent and vanillin sugar.
2
Fold the cream under the quark. Place 1 wafer on a cake plate. Spread half of the quark cream on top and sprinkle with half of the strawberries. 2. place the wafer, the rest of the quark cream and the strawberries on top.
3
Cover with the third wafer. Cut the remaining strawberries in half, place on top. Mix icing sugar and lemon juice. Pour into a piping bag, cut off a small tip and draw the icing in strips over the wafer cake.
4
Decorate with mint. Serve the wafer cake immediately, as the wafers soften quickly.