Easy Strawberry Quark Cream Cake Without Gelatin
Ingredients
Sponge base
- 3 eggs
- 100 g sugar
- a pinch of salt
- 100 g flour
- 1 tsp baking powder
Filling
- 500 g low-fat quark
- 70 g sugar
- 200 g heavy cream
- 2 packets whipped cream stabilizer
- 250 g strawberries
Decoration
- 150 g strawberries
- 2 tbsp chopped pistachios (optional)
Preparation
Preheat oven to 180 degrees Celsius (convection: 160 degrees). Line a 20 cm springform pan with parchment paper
Beat eggs with sugar and a pinch of salt for 4 minutes at highest speed until foamy. Mix flour with baking powder and gently fold into the batter with a spatula. Pour batter into the pan and bake for about 25 minutes. After baking, immediately remove from the pan and invert onto a piece of parchment paper. Let cool completely
Mix quark with sugar. Wash, hull, and dice the strawberries. Whip the cream until stiff, then sprinkle in the cream stabilizer. Fold the diced strawberries and whipped cream into the quark mixture
Cut the sponge horizontally in half. Place the bottom layer on a cake plate and place a cake ring tightly around it. Spread half of the quark-cream mixture on the bottom layer and smooth. Place the second layer on top and spread the remaining cream, smoothing it. Chill for at least 1 hour. Just before serving, garnish with additional strawberries and pistachios
