Strawberry Quark Cream Fan Cake
Ingredients
Sponge base
- 4 eggs
- 170 g sugar
- 1 packet vanilla sugar
- a 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
- some powdered sugar
Preparation
Preheat oven to 180°C (convection: 160°C). Line a springform pan (26 cm diameter) 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 and 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 out the gelatin and heat it with lemon juice in a small pot until dissolved, stirring. Stir the gelatin mixture into the quark mixture. Wash, hull, and dice the strawberries. Whip the cream until stiff and fold in together with the diced strawberries.
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 bottom layer and smooth the top. Chill for at least 1 hour.
Whip the cream until stiff and transfer to a piping bag. Divide the remaining sponge cake into 14 pieces and dust with powdered sugar. Remove the cake from the ring and also divide into 14 pieces. Pipe a dollop of cream on each outer edge of the cake pieces. Place the cut top pieces individually at an angle on the cream dollops to create a fan design. Chill until serving.
