Simple Strawberry Cake

Ingredients

• 6 Eggs
• a pinch of salt
• 180 g sugar
• 1 packet vanilla sugar
• 80 g flour
• 60 g cornstarch
• 40 g cocoa powder
• 600 g small strawberries
• 300 g whipping cream
• 2 packets gelatin powder
• 600 g low-fat quark
• 150 g sugar
• 6 marshmallows

Instructions

1. 1.

   Separate the eggs. Beat egg whites with a pinch of salt into stiff peaks, adding half the sugar before it becomes fully set. Continue beating until glossy and firm peaks form. Whisk yolks with remaining sugar and vanilla sugar until fluffy.

2. 2.

   Fold the beaten whites into the yolk mixture using a spoon. Sift flour, cornstarch, and cocoa powder over the batter and gently fold in.

3. 3.

   Grease the bottom of a springform pan. Pour the batter into the prepared pan, smooth the surface, and bake on medium heat at 180 °C (160 °C fan; gas: level 2–3) for 30–35 minutes. Remove, let cool slightly, carefully loosen from the rim with a thin knife, transfer to a cooling rack, and chill until cold. Let rest for at least 2 hours.

4. 4.

   Cut the sponge in half horizontally. Place one layer on a cake plate. Wash, pit, dry, and cut half of the strawberries into small pieces. Whip cream with gelatin powder until stiff. Mix quark with sugar until smooth, then fold in the whipped cream. Set aside one‑third of the mixture in a separate bowl.

5. 5.

   Remove marshmallows from their wrappers and stir them into the remaining third of the cream. Use the waffles elsewhere. Fold the chopped strawberries into the rest of the quark cream.

6. 6.

   Spread half of the strawberry cream onto the bottom sponge layer, place the second layer on top, spread the remaining strawberry cream, smooth the surface, and add the final sponge layer. Spread the marshmallow cream over this layer and top with remaining strawberries. Chill the simple strawberry cake for at least 1 hour before serving.