Pink strawberry cake

Ingredients

Directions

1. 1

   Wash, clean and finely puree 150 g strawberries. Mix puree with food colouring. Mix flour and 100 g sugar. Beat the egg whites, salt and baking powder until stiff, adding 100 g sugar and continuing to beat until a shiny mixture is formed. Stir in lemon juice and strawberry puree briefly. Add the flour mixture in 2 portions and fold in carefully

2. 2

   Grease a springform pan (24 cm Ø), add the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes (test with sticks!!!). Leave to cool in the oven with the door open for about 10 minutes. Remove the base from the edge with a knife, let it cool down in the mould on a cake rack

3. 3

   Wash and clean 450 g strawberries. Put 1 strawberry aside for decoration. Puree 200 g strawberries, dice remaining strawberries finely, put 1-2 tbsp aside for decoration. Stir mascarpone until smooth. Add quark and strawberry puree and mix everything. Mix the cream firmer and 75 g sugar. Stir into the mascarpone cream. Take off approx. 1/3 of the cream and fold in the strawberry cubes

4. 4

   Remove the base from the mould and cut in half horizontally. Spread the strawberry cream with pieces on the bottom cake layer and smooth it down. Place the upper base on top. Spread the remaining cream on the cake. Chill for about 1 hour. Decorate the cake with strawberries and strawberry cubes

5. 5

   waiting time approx. 2 hours