Strawberry Quark Cream Layer Cake
Ingredients
Sponge base
- 4 eggs
- 170 g sugar
- 1 packet vanilla sugar
- pinch of salt
- 180 g flour
- 1 tsp baking powder
- 1 tsp lemon zest
Filling
- 4 sheets gelatin
- 500 g low-fat quark
- 1 packet vanilla sugar
- 70 g sugar
- 2 tbsp lemon juice
- 300 g heavy cream
- 400 g strawberries
Garnish
- 100 g heavy cream
- powdered sugar
Preparation
Preheat oven to 180 degrees Celsius (convection: 160 degrees). Line a 26 cm springform pan with parchment paper
For the sponge base, beat eggs with sugar, vanilla sugar, and a pinch of salt for 5 minutes at highest speed until foamy. Mix flour with baking powder and lemon zest, then fold in. Pour batter into the pan and bake for about 35 minutes. After baking, immediately remove from the pan and invert onto a piece of parchment paper. Let cool completely
Soak gelatin in cold water according to package instructions. Mix quark with vanilla sugar and sugar. Squeeze gelatin and heat in a pot with lemon juice until dissolved. Stir into quark mixture. Wash, hull, and dice strawberries. Whip cream until stiff and fold in with strawberry cubes into the quark mixture
Cut the sponge cake horizontally in half. Place the bottom layer on a cake plate and place the cleaned springform ring or a cake ring around it. Spread the quark-cream mixture on the base and smooth. Chill for at least 1 hour
Place the top sponge layer on the chilled filling, arranging it in a fan shape
Whip the 100g of cream and use for piping or spreading on top. Dust with powdered sugar
