Fresh Strawberry Cake with Amarettini

Ingredients

• 150 g crushed amarettini
• 100 g butter
• 750 g strawberries
• 10 sheets gelatin
• 2 untreated limes (juice and zest)
• 250 g quark
• 1 vanilla bean (pulp)
• 100 g powdered sugar
• 500 g yogurt
• 400 ml heavy cream
• 1 untreated lime
• powdered sugar (for dusting)
• 2 tbsp chopped pistachios

Instructions

1. 1.

   Line a springform pan with parchment paper. Mix the amarettini crumbs with melted butter, spread evenly on the bottom of the pan and press firmly. Chill.

2. 2.

   Wash, trim and cut the strawberries into pieces. Set aside about 250 g for garnish, spread the rest over the cake base.

3. 3.

   Soak gelatin in cold water. Wash limes hot, dry rub and grate the peel. Squeeze out juice and mix both with quark, vanilla pulp, lemon juice, powdered sugar and yogurt until smooth. Squeeze out gelatin and melt it in a small pot. Stir in 3-4 tbsp of the cream and fold into the remaining mixture. Whip heavy cream stiffly, fold in, and pour the cream into the springform pan. Chill for at least 3 hours until firm.

4. 4.

   Preheat the oven to 70 °C fan.

5. 5.

   Trim the ends of the hot-washed, dry-rubbed lime and cut the fruit into very thin slices. Arrange on a parchment-lined baking sheet. Dust with powdered sugar and bake in the oven for about 1 hour to dry. Remove from oven and let cool.

6. 6.

   Release the cake from the pan before serving, garnish with remaining strawberries and lime slices. Sprinkle pistachios over it and dust lightly with powdered sugar.