Filled strawberry sponge cake

Brooke Calhoun
very easy
4 1
90 mins
90 mins


Servings: 12
  • 50 g Amarettini
  • 120 g Butter or margarine
  • 275 g Sugar
  • 2 Eggs (size M)
  • 140 g Flour
  • 1 TEASPOON Baking Powder
  • 3 sheets Gelatine
  • 1 Vanilla pod
  • 250 g Greek yoghurt (10% fat)
  • 150 g Low-fat curd
  • 300 g small strawberries
  • 175 g Whipped cream
  • 50 g Dark chocolate
  • 10 g Coconut oil
  • 2 fresh protein (size M)
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Disposable piping bag


  1. 1

    Finely crumble the biscuits. Cream fat and 100 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and biscuit crumbs and stir into the egg mixture. Halve the dough.

  2. 2

    Put one half of the dough into a greased and floured springform pan (20 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes.

  3. 3

    Remove the cake from the oven, remove from the tin and let it cool on a cake rack. Clean the springform pan, grease and dust with flour and bake a second cake base from the other half of the dough.

  4. 4

    Remove and let it cool down.

  5. 5

    Soak gelatine in cold water. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Mix yoghurt, quark, vanilla pulp and 75 g sugar. Squeeze the gelatine and dissolve in a small pot.

  6. 6

    Stir in 3 tablespoons of quark cream, then stir into the rest of the cream. Chill the cream for about 10 minutes until it starts to gel.

  7. 7

    Wash and clean the strawberries. Cut about 10 strawberries in half. Whip 125 g cream until stiff, fold into the quark cream. Place a cake ring around one of the bases. Place the strawberry halves with the cut surface facing outwards at the edge.

  8. 8

    Place the remaining strawberries evenly on the ground. Spread the cream on and between the strawberries, smooth it down. Chill for about 3 hours.

  9. 9

    Roughly chop the chocolate. Heat 50 g of cream, remove from heat. Melt coconut oil and chocolate in the cream and let it cool down. Remove the cake from the cake ring. Spread the chocolate sauce on the cream and place a second cake base on top so that the sauce runs down the sides a little.

  10. 10

    Refrigerate again for about 1 hour.

  11. 11

    Beat the egg whites until stiff, then pour in 100 g of sugar. Pour the beaten egg whites into a piping bag with a medium-sized perforated spout and squirt small tuffs close together onto the cake. Flake off the beaten egg whites with a crème brulée burner and serve immediately.

Nutrition Facts

360 kcal
40 g
19 g
8 g