Easter Cake

Ingredients

• 6 Eggs
• 100 g raw cane sugar
• 1 pinch salt
• 200 g Spelt flour Type 1050
• 300 g fresh strawberries
• 2 tbsp powdered sugar from raw cane sugar
• 1 splash Lemon juice
• 10 sheets red gelatin
• 600 g low-fat quark
• 2 tsp vanilla powder
• 300 g whipping cream
• 2 tbsp strawberry jam
• 100 g chopped pistachios
• 2 tbsp milk (3.5% fat)
• 150 g powdered sugar from raw cane sugar
• green food coloring

Instructions

1. 1.

   Separate the eggs; beat the yolks with 50 g raw cane sugar until fluffy. Whisk the whites with a pinch of salt until stiff peaks form, gradually adding the remaining sugar. Continue beating until glossy and peaks hold. Fold the meringue into the yolk mixture, sift flour over it, gently fold everything together, and pour the batter into a greased springform pan if needed. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 35 minutes.

2. 2.

   Remove the cake from the oven and let it cool briefly. Release from the pan, set on a cooling rack to fully chill, then cut horizontally into two equal layers twice.

3. 3.

   Wash, trim, and finely chop the strawberries; blend with 2 tbsp powdered sugar and lemon juice until smooth. Strain through a sieve. Soak gelatin in plenty of cold water. Whisk quark with vanilla powder until smooth, fold in the strawberry puree. Squeeze out excess liquid from gelatin, melt it gently in a small pot, stir in a bit of the cream, then quickly mix into the remaining cream. Beat whipping cream to stiff peaks and fold in. Place one cake layer on a ring, spread half the strawberry cream over it. Add the second layer, press lightly, spread remaining cream. Top with the last layer, press gently, and chill for at least 4 hours until set.

4. 4.

   Warm the jam, remove the ring, brush the rim of the cake with jam and sprinkle pistachios on top. For the glaze whisk 1.5 tbsp milk with 100 g powdered sugar and spread over the surface. Mix remaining powdered sugar with 0.5 tbsp milk and green food coloring, place in a freezer bag, cut a small corner, and draw concentric circles from the center outward onto the cake. While the glaze is still soft, use a wooden stick to drag from the middle outward through the glaze to create a spider‑web pattern.

5. 5.

   Optionally decorate with small figurines on the cake and place sugar eggs in the center. Let the glaze dry, slice the cake into pieces, and serve.