Strawberry Cake

Ingredients

Directions

1. 1

   Cream 225 g sugar and fat with the whisk of the hand mixer. Stir in the eggs and egg yolks one by one. Mix the flour and baking powder and alternately add the egg liqueur to the mixture. Grease a springform pan (26 cm Ø), fill in the dough and smooth it down. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Remove, remove from the edge of the springform pan and allow to cool. Wash, clean and halve the strawberries. Soak 2 sheets of gelatine in cold water. Bring 440 ml milk to the boil.

2. 2

   Mix pudding powder and 3 tablespoons of sugar and stir with 6 tablespoons of milk until smooth. Stir in the pudding powder and cook for at least 1 minute while stirring. Remove the pudding from the heat, allow to cool slightly and stir in the squeezed gelatine. Cover the surface with foil and let it cool down for about 30 minutes. Squeeze lemons. Mix lemon juice and icing sugar. If necessary, straighten the top of the cake slightly, then divide it horizontally (upper part approx. 1/3). Hollow out half of the base, leaving a rim about 1 cm wide and place in a cake ring. Brush the lemon-sugar-mix onto the cut surface of the lid and onto the edge of the cake base. Stir vanilla pudding until smooth and stir in sour cream. Spread the pudding on the cake base. Place approx. 400 g halved strawberries next to each other on the pudding and chill. Soak 6 sheets of gelatine in cold water. Mix quark, 1-2 tablespoons sugar and 1/2 sachet vanillin sugar. Crush about 250 g strawberries with a fork and stir into the quark. Beat 200 g cream until stiff. Squeeze the gelatine and dissolve.

3. 3

   Stir vanilla pudding until smooth and stir in sour cream. Spread the pudding on the cake base. Place approx. 400 g halved strawberries next to each other on the pudding and chill. Soak 6 sheets of gelatine in cold water. Mix quark, 1-2 tablespoons sugar and 1/2 sachet vanillin sugar. Crush about 250 g strawberries with a fork and stir into the quark. Beat 200 g cream until stiff. Squeeze the gelatine and dissolve. Stir in 4 tablespoons of quark, then stir into the remaining quark. Fold in the cream. Spread the cream on the strawberries, put the lid on and chill for at least 1 hour. Remove the cake from the ring with a hot knife and cover with the remaining strawberries. Mix the cake glaze and 3 tablespoons of sugar and stir with 250 ml water until smooth. Bring the icing to the boil briefly while stirring with a wooden spoon and spread it over the strawberries from the middle. Chill the cake for another 30 minutes. Whip 200 g cream until stiff, adding 1/2 sachet vanilla sugar and cream firming agent. Spread the edge of the cake with cream and smooth it down with a hot pallet

4. 4

   Stir in 4 tablespoons of quark, then stir into the remaining quark. Fold in the cream. Spread the cream on the strawberries, put the lid on and chill for at least 1 hour. Remove the cake from the ring with a hot knife and cover with the remaining strawberries. Mix the cake glaze and 3 tablespoons of sugar and stir with 250 ml water until smooth. Bring the icing to the boil briefly while stirring with a wooden spoon and spread it over the strawberries from the middle. Chill the cake for another 30 minutes. Whip 200 g cream until stiff, adding 1/2 sachet vanilla sugar and cream firming agent. Spread the edge of the cake with cream and smooth it down with a hot pallet