Strawberry and lemon cake

Name: Strawberry and lemon cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 125 g Butter or margarine; 250 Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 1 package grated lemon peel; 200 g Flour; 1/2 package Baking Powder; 100 ml Milk; 8 sheets Gelatine; 750 g Edible quark (fat level 40 % fat in dry matter); 7-10 Tbsp Juice of 1 lemon; 500 g Strawberries; 1 package red glaze; 1/8 l Currant juice; 50 g flaked almonds; Baking paper and grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

125 g Butter or margarine
250 Sugar
1 package Vanillin sugar
2 Eggs (size M)
1 package grated lemon peel
200 g Flour
1/2 package Baking Powder
100 ml Milk
8 sheets Gelatine
750 g Edible quark (fat level 40 % fat in dry matter)
7-10 Tbsp Juice of 1 lemon
500 g Strawberries
1 package red glaze
1/8 l Currant juice
50 g flaked almonds
Baking paper and grease

Directions

1
Beat the fat, 125 g sugar and vanillin sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Add 1/2 sachet lemon zest. Mix flour and baking powder and stir in portions, alternating with the milk. Line a springform pan (26 cm Ø) at the bottom with baking paper and grease the rim. Add the dough and smooth it down.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Let it cool down on a cake rack and take it out of the tin. Soak the gelatine in plenty of cold water. Mix quark, lemon juice, remaining lemon peel and other sugar, except for 2 tablespoons. Squeeze the gelatine well and dissolve it in a pot at low heat. Add some of the quark mixture to the gelatine and mix. Then stir the mixed gelatine into the remaining quark mixture. Place a cake ring around the cake base, place the quark mixture on top and smooth it down. Leave to set in the fridge for approx. 1 hour. In the meantime wash and clean the strawberries and cut them in half or quarters. Spread the strawberries on the cake.
3
Add some of the quark mixture to the gelatine and mix. Then stir the mixed gelatine into the remaining quark mixture. Place a cake ring around the cake base, place the quark mixture on top and smooth it down. Leave to set in the fridge for approx. 1 hour. In the meantime wash and clean the strawberries and cut them in half or quarters. Spread the strawberries on the cake. Mix the cake glaze powder and the remaining sugar and put it into a small pot. Mix the juice and 1/8 litre of water and stir in the icing powder bit by bit. Bring to the boil while stirring. Spread the glaze over the strawberries from the middle and let it set in the fridge for about 30 minutes. Roast the almonds in a pan without fat until golden brown and decorate the edge of the cake with them
4
Mix the cake glaze powder and the remaining sugar and put it into a small pot. Mix the juice and 1/8 litre of water and stir in the icing powder bit by bit. Bring to the boil while stirring. Spread the glaze over the strawberries from the middle and let it set in the fridge for about 30 minutes. Roast the almonds in a pan without fat until golden brown and decorate the edge of the cake with them