Strawberry biscuit cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then add 125 g sugar. Stir in egg yolk. Mix flour, starch and baking powder and fold into the egg mixture. Line baking tray with baking paper, fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Take out, carefully fall onto a damp tea towel and remove the baking paper. Let the sponge cake cool down.

2. 2

   Wash and clean the strawberries. Cut 1 strawberry into very thin slices. Spread the slices on a baking tray lined with baking paper. Leave to dry in the oven (fan-assisted: 50 °C) for approx. 1 hour. Puree 125 g strawberries and 50 g sugar. Soak gelatine in cold water. Dice 125 g strawberries. Stir curd and puree until smooth. Squeeze the gelatine and dissolve. Stir 2-3 tablespoons of quark mixture into the gelatine. Stir into the remaining quark. Chill until the mixture begins to gel. Whip the cream until stiff and allow vanilla sugar to trickle in. Fold the cream and strawberry pieces into the gelatinising quark mixture. Cut the sponge cake 2 x crosswise (13 x 32 cm). Place the cake frame around a base and spread half of the cream on top.

3. 3

   Stir 2-3 tablespoons of quark mixture into the gelatine. Stir into the remaining quark. Chill until the mixture begins to gel. Whip the cream until stiff and allow vanilla sugar to trickle in. Fold the cream and strawberry pieces into the gelatinising quark mixture. Cut the sponge cake 2 x crosswise (13 x 32 cm). Place the cake frame around a base and spread half of the cream on top. Place the next cake base on top and spread with the rest of the cream. Cover with the last cake base and press down lightly. Chill for 2-3 hours. Remove the cake from the frame. Mix icing sugar and lemon juice to a thick glaze. Colour it pink with a few drops of food colouring. Spread the icing on the cake and let it run down the sides. Decorate with dried strawberry slices and halved strawberries. Sprinkle with sugar crystals

4. 4

   Cover with the last cake base and press down lightly. Chill for 2-3 hours. Remove the cake from the frame. Mix icing sugar and lemon juice to a thick glaze. Colour it pink with a few drops of food colouring. Spread the icing on the cake and let it run down the sides. Decorate with dried strawberry slices and halved strawberries. Sprinkle with sugar crystals

Nutrition Facts

KCAL
170 kcal

CARBS
28 g

FATS
3 g

PROTEINS
5 g