Rose cake with quark cream and strawberries

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 4 Eggs (size M)
  • 200 g Sugar
  • 2 packages Vanillin sugar
  • 100 g Flour
  • 75 g Cornstarch
  • 2 TEASPOONS Baking Powder
  • 300 g Strawberry jam
  • 6 sheets white gelatine
  • 1 untreated lemon (or 1 packet of Citro-Back)
  • 300 g Whipped cream
  • 800 g Low-fat curd
  • 300 g Strawberries
  • baking paper
  • 1 clean dishtowel

Directions

  1. 1

    Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff. Finally, pour in 100 g sugar and 1 packet of vanillin sugar. Add egg yolk and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Spread the sponge mixture on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes. Remove the finished sponge cake from the edge, turn onto a moistened tea towel and remove the baking paper immediately.

  2. 2

    Stir the strawberry jam once and spread it on the hot sponge cake. Let it cool down. In the meantime soak the gelatine in cold water. Wash the lemon, dab dry and finely grate the peel. Squeeze 1/2 lemon. Whip 200 g cream until stiff. Mix 600 g quark, 75 g sugar, lemon peel and lemon juice. Squeeze the gelatine, dissolve and stir 1-2 tablespoons of quark into the gelatine. Then stir the gelatine into the remaining quark and fold in the cream. Spread the quark cream on the sponge cake and leave it in a cool place for 20-30 minutes. Then cut the sponge crosswise into six 6 cm wide strips. Roll up 1 strip and place in the middle of a cake plate with the cut surface facing down. Wrap the remaining strips around the middle roll one after the other, always starting at the end of the previous strip. Finally, place a cake ring around the cake. Chill the cake for at least 4 hours, preferably overnight.

  3. 3

    Then stir the gelatine into the remaining quark and fold in the cream. Spread the quark cream on the sponge cake and leave it in a cool place for 20-30 minutes. Then cut the sponge crosswise into six 6 cm wide strips. Roll up 1 strip and place in the middle of a cake plate with the cut surface facing down. Wrap the remaining strips around the middle roll one after the other, always starting at the end of the previous strip. Finally, place a cake ring around the cake. Chill the cake for at least 4 hours, preferably overnight. Whip 100 g cream until stiff. Mix 200 g quark, 25 g sugar and 1 packet of vanilla sugar. Fold in the cream. Remove the cake from the cake ring and spread a thin layer of the quark mixture all around. Put the cake in a cool place. Wash the strawberries, drain well and cut into thin slices. Place the strawberry slices on the cake in a flower shape. Serve decorated with lemon balm leaves

  4. 4

    Whip 100 g cream until stiff. Mix 200 g quark, 25 g sugar and 1 packet of vanilla sugar. Fold in the cream. Remove the cake from the cake ring and spread a thin layer of the quark mixture all around. Put the cake in a cool place. Wash the strawberries, drain well and cut into thin slices. Place the strawberry slices on the cake in a flower shape. Serve decorated with lemon balm leaves

  5. 5

    waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
270 kcal
CARBS
37 g
FATS
8 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesexoticCakeCake