Fruity mascarpone-strawberry slices

Ingredients

Directions

1. 1

   Beat the fat, 175 g sugar and 1 packet of vanillin sugar with the whisk of the hand mixer until frothy. Stir in the eggs bit by bit. Mix flour and baking powder and pour it on the fat egg mass, add milk and mix. Spread the dough on a greased baking tray (39 cm x 34 cm). Bake the cake in a preheated oven (electric: 200 °C / gas: level 3) for about 15 minutes. In the meantime, wash, clean and halve the strawberries. Wash the lemon thoroughly and finely grate the peel and squeeze the juice. Mix mascarpone, quark, cream, lemon peel, lemon juice, remaining sugar and remaining vanillin sugar. Take the cake out of the oven and let it cool down. Soak gelatine in cold water. Cut the cake crosswise into three even strips and remove from the baking tray. Melt the squeezed-out gelatine, stir drop by drop into the quark mascarpone cream and chill for 8-10 minutes (until the cream begins to form streaks). In the meantime, cover one base with 3/4 of the strawberries, spread half of the cream on top, place a second base on top, spread the remaining cream on top and place the last base on top of the cream. Put the cake in a cool place for 4 hours. Then dust with icing sugar, cut into about 24 pieces (approx. 4 x 4 cm) and decorate with the remaining strawberries. Serve decorated with mint as desired

2. 2

   Glass bowl: Pech & Kunte

3. 3

   Cutlery: Carl Mertens

4. 4

   Dishes: Altalena