Strawberry Quark Cake

Name: Strawberry Quark Cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 2 Eggs (size M); 225 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 50 g Flour; 25 g Cornstarch; 1 knife tip Baking Powder; 8 sheets Gelatine; 500 g Edible quark (20 % fat); 7-10 Tbsp Juice of 1 lemon; 500 g Whipped cream; 75 g flaked almonds; 750 g Strawberries; 1 package unsugared, red cake glaze; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

2 Eggs (size M)
225 g Sugar
2 packages Vanillin sugar
1 pinch Salt
50 g Flour
25 g Cornstarch
1 knife tip Baking Powder
8 sheets Gelatine
500 g Edible quark (20 % fat)
7-10 Tbsp Juice of 1 lemon
500 g Whipped cream
75 g flaked almonds
750 g Strawberries
1 package unsugared, red cake glaze
7-10 Tbsp Lemon balm
baking paper

Directions

1
Separate eggs for the floor. Beat the egg white with 2 tablespoons of water until stiff. Add 75 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolks one after the other. Mix flour, starch and baking powder. Sieve onto the egg cream and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °c/ convection oven: not suitable/ gas: level 3) for about 15 minutes. Let it cool down on a cake rack. Remove the cake base from the tin and remove the baking paper. Place the edge of the pan around the base again. Soak gelatine in cold water. Mix quark, 125 g sugar, 1 packet vanilla sugar and lemon juice. Squeeze the gelatine, dissolve. Stir a little cream into the gelatine. Stir everything into the remaining cream. Whip 400 g cream until stiff, fold into the quark cream. Pour the cream onto the base and smooth it down. Chill for at least 4 hours. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Whip 100 g cream until stiff, spread on the edge of the cake. Place the almonds on the edge and press them down.
3
Stir everything into the remaining cream. Whip 400 g cream until stiff, fold into the quark cream. Pour the cream onto the base and smooth it down. Chill for at least 4 hours. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Whip 100 g cream until stiff, spread on the edge of the cake. Place the almonds on the edge and press them down. Wash, clean and halve the strawberries. Spread on the cake. Mix the icing powder with 25 g sugar in a small pot, stir gradually with 250 ml cold water until smooth. Heat while stirring. Bring to the boil once. Spread on the strawberries with a tablespoon. Chill for 15 minutes. Decorate the cake with lemon balm leaves
4
Wash, clean and halve the strawberries. Spread on the cake. Mix the icing powder with 25 g sugar in a small pot, stir gradually with 250 ml cold water until smooth. Heat while stirring. Bring to the boil once. Spread on the strawberries with a tablespoon. Chill for 15 minutes. Decorate the cake with lemon balm leaves
5
Waiting time approx. 5 hours