Cheese Strawberry Cake

Ingredients

• 3 eggs
• 50 g sugar
• 50 g flour
• 25 g hazelnuts
• 25 g cornstarch
• 1 Tbsp vanilla sugar
• 10 sheets gelatin
• 250 g mascarpone
• 300 g Low-fat quark
• 100 g sugar
• 2 tbsp lemon juice
• 300 g Strawberries
• 200 g strawberries
• 3 sheets gelatin
• 1 Mango
• 3 sheets gelatin
• 6 tbsp powdered sugar
• 100 g candied nuts

Instructions

1. 1.

   Separate the eggs. Beat the egg whites stiffly. Whisk the yolks with sugar and vanilla sugar until fluffy. Mix flour, cornstarch, and hazelnuts; add to the mixture. Beat the egg whites very stiffly. Gently fold everything together. Grease a springform pan, pour in the batter, smooth it out, and bake at 180°C for 20 minutes. Soak gelatin. Drain the quark and mix with mascarpone and sugar.

2. 2.

   Squeeze out excess water from the gelatin and heat it with lemon juice until dissolved; slowly stir into the quark mixture. Place in the refrigerator until set. Remove the base from the pan and place a ring around it. Wash and halve the strawberries. Spread half of the cream on the base, layer strawberries, cover with remaining cream, and refrigerate until firm.

3. 3.

   For the glaze, wash the strawberries and blend with 3 tbsp powdered sugar; strain through a sieve. Soak red gelatin, squeeze out excess water, melt in a double boiler, and fold into the puree; refrigerate until it starts to set. Peel the mango, remove the pit, blend the flesh with remaining powdered sugar, and strain.

4. 4.

   Soak gelatin, squeeze out excess water, melt in a double boiler, stir into the puree, and refrigerate until it begins to gel. Spread the fruit purees on top, dust the rim with candied nuts, and chill for 2 hours.