Strawberry cake with egg liqueur cream

Ingredients

Directions

1. 1

   Beat the eggs and 3 tablespoons of warm water until very frothy. Gradually add 120 g sugar while stirring. Sift the flour, starch and baking powder onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for about 25 minutes. Remove from the tin, turn over, remove baking paper and let the base cool down

2. 2

   Soak gelatine for the filling. Stir the quark, egg liqueur, 120 g sugar and vanillin sugar until smooth. Dissolve the gelatine at low heat and stir into the quark cream. Keep cold. Whip half of the cream until stiff and allow the vanillin sugar to trickle in. As soon as the cream begins to set, fold in the cream

3. 3

   Cut the sponge crosswise. Spread the bottom base with jam and place a cake ring around it. Spread 2/3 of the quark cream on top. Cover with the second cake base and spread the rest of the cream on top. Put the cake in a cool place

4. 4

   Depending on the size, halve or slice the strawberries and place them on the cake. Mix the cake glaze powder and the rest of the sugar in a pot. Mix with 1/4 litre water and bring to the boil while stirring. Allow to cool slightly and spread over the fruit. Chill for about 3 hours

5. 5

   Roast hazelnuts until golden brown, mix with pistachios. Whip the rest of the cream until stiff. Remove the cake ring from the cake. Spread the cake ring with cream and sprinkle with nuts

6. 6

   Results in about 12 pieces

7. 7

   Waiting time approx. 3 hours.