Strawberry tiramisu cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, adding 1 pinch of salt and 60 g sugar. Stir in the egg yolk. Sieve flour and starch and fold in. Line the bottom of a springform pan (22 cm Ø) with baking paper. Pour in the mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Leave to cool on a grid. Remove the sponge cake from the tin, place on a plate and soak with liqueur. Wash the strawberries. Clean and dice 200 g. Stir mascarpone, quark, 50 g sugar and bitter almond flavour until smooth. Whip the cream until stiff, adding vanillin sugar and cream firming agent. Fold in cream and fill 6 tablespoons into a piping bag with a small perforated spout. Fold the strawberry cubes into the rest of the cream and spread on the base. Spray tuffs onto the edge of the cake. Halve 5 strawberries with green.

3. 3

   Stir mascarpone, quark, 50 g sugar and bitter almond flavour until smooth. Whip the cream until stiff, adding vanillin sugar and cream firming agent. Fold in cream and fill 6 tablespoons into a piping bag with a small perforated spout. Fold the strawberry cubes into the rest of the cream and spread on the base. Spray tuffs onto the edge of the cake. Halve 5 strawberries with green. Spray some cream on the cut surfaces and place on the cake. Decorate with remaining strawberries and sprinkle with chopped pistachios as desired