Strawberry Margarita Cake

Ingredients

Directions

1. 1

   Cream fat, vanilla sugar and 125 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir into the mixture alternately with the milk. Put the dough into a greased springform pan (26 cm Ø), dust with flour and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Soak 6 sheets of gelatine in cold water. Wash the lemon, rub dry and peel off long zests. Wrap the zests spirally around the handle of a wooden spoon and place in the freezer.

2. 2

   Halve the lemon and squeeze it. Wash and clean the strawberries. Puree 800 g strawberries, 3 tablespoons lemon juice, 75 g sugar and tequila. Take the cake out of the oven and let it cool down on a cake rack. After about 20 minutes, carefully remove from the mould. Weigh 500 g strawberry puree. Squeeze the gelatine, dissolve and mix with 3 tablespoons of the weighed puree, then stir back. Chill the strawberry puree for about 20 minutes until it starts to gel. Cut the cooled pastry base in half horizontally and place a cake ring around the bottom half. Spread the strawberry puree on the lower cake base and chill. Soak 9 sheets of gelatine in cold water. Mix quark, 100 g sugar and remaining lemon juice. Add the rest of the puree (approx. 300 g).

3. 3

   Chill the strawberry puree for about 20 minutes until it starts to gel. Cut the cooled pastry base in half horizontally and place a cake ring around the bottom half. Spread the strawberry puree on the lower cake base and chill. Soak 9 sheets of gelatine in cold water. Mix quark, 100 g sugar and remaining lemon juice. Add the rest of the puree (approx. 300 g). Whip cream until stiff. Squeeze the gelatine, dissolve and mix with 4 tablespoons of the quark cream, stir into the rest of the quark cream and chill until the cream starts to gel. Fold in the cream. Place the other half of the cake on the strawberry puree in the cake ring and spread the quark cream on top. Chill for at least 2 hours. Cut 12 strawberries in half. Cut the cake into 12 pieces and decorate with 1 whole and 2 half strawberries and the lemon zests

4. 4

   Whip cream until stiff. Squeeze the gelatine, dissolve and mix with 4 tablespoons of the quark cream, stir into the rest of the quark cream and chill until the cream starts to gel. Fold in the cream. Place the other half of the cake on the strawberry puree in the cake ring and spread the quark cream on top. Chill for at least 2 hours. Cut 12 strawberries in half. Cut the cake into 12 pieces and decorate with 1 whole and 2 half strawberries and the lemon zests