Strawberry Cake

Name: Strawberry Cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 100 g Butter or margarine; 75 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 80 g Flour; 40 g crushed almonds; 1 TEASPOON Baking Powder; 4 TABLESPOONS Milk; 2-3 TABLESPOONS Almond liqueur; baking paper; 300 g Strawberries; 1 package Pudding powder, "vanilla flavored"; 4 TABLESPOONS Sugar; 1/2 l Milk; 5 sheets white gelatine; 200 g Whipped cream; 1 untreated lemon; 500 g Low-fat curd; 75 g Amarettini; 7-10 Tbsp Lemon balm

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

100 g Butter or margarine
75 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
80 g Flour
40 g crushed almonds
1 TEASPOON Baking Powder
4 TABLESPOONS Milk
2-3 TABLESPOONS Almond liqueur
baking paper
300 g Strawberries
1 package Pudding powder, "vanilla flavored"
4 TABLESPOONS Sugar
1/2 l Milk
5 sheets white gelatine
200 g Whipped cream
1 untreated lemon
500 g Low-fat curd
75 g Amarettini
7-10 Tbsp Lemon balm

Directions

1
For the base, mix fat, sugar and vanilla sugar until creamy. Stir in eggs bit by bit. Mix flour, almonds and baking powder and add to the fat egg mass with the milk. Stir in briefly. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20 minutes.
2
Loosen the edge of the tin, sprinkle the base with liqueur and let it cool down on a cake rack. In the meantime mix pudding powder and two tablespoons of sugar. Mix with some milk. Boil up the rest of the milk. Stir in pudding powder and bring to the boil briefly. Let the pudding cool down a bit. Wash, clean and chop the strawberries, except for a few for decoration. Soak the gelatine, squeeze it and dissolve it in the warm pudding while stirring. Whip cream until stiff. Wash lemon thoroughly and rub dry. Grate the peel and then squeeze the lemon. Mix quark, remaining sugar, lemon peel and juice. Stir in pudding and half of the cream.
3
Soak the gelatine, squeeze it and dissolve it in the warm pudding while stirring. Whip cream until stiff. Wash lemon thoroughly and rub dry. Grate the peel and then squeeze the lemon. Mix quark, remaining sugar, lemon peel and juice. Stir in pudding and half of the cream. Fold in the Amarettini, except some for decoration. Place the rim of the springform pan around the base again. Spread the strawberries on the cake base, spread the pudding quark mixture on top and smooth it down. Leave to set in the fridge for at least five hours. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt it onto the cake as tuffs. Decorate with strawberries and remaining Amarettini. Makes twelve pieces
4
Fold in the Amarettini, except some for decoration. Place the rim of the springform pan around the base again. Spread the strawberries on the cake base, spread the pudding quark mixture on top and smooth it down. Leave to set in the fridge for at least five hours. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt it onto the cake as tuffs. Decorate with strawberries and remaining Amarettini. Makes twelve pieces