Small Strawberry Cream Cake

Ingredients

• 3 eggs
• 75 g sugar
• 75 g flour
• 1 pinch salt
• 250 g low-fat quark
• 400 g whipping cream
• 40 g sugar
• 2 packets vanilla sugar
• 2 packets stabilizer
• 300 g Strawberries

Instructions

1. 1.

   Separate the eggs for the sponge. Beat the yolks with half the sugar and 3 tbsp hot water until fluffy. Whisk the whites to stiff peaks, gradually adding the remaining sugar while continuing to whisk until bright white. Fold the egg white mixture into the yolk mixture, sift in the flour and fold gently. Pour the batter into a small springform pan and bake at 180°C for about 30 minutes in a preheated oven.

2. 2.

   Whip the cream with stabilizer and vanilla sugar until stiff. Mix the quark with the remaining sugar until smooth, then fold in the whipped cream. Chill.

3. 3.

   Wash the strawberries, remove the stems, halve or quarter them.

4. 4.

   Remove the cake from the oven, loosen it from the pan, cool on a wire rack, and cut crosswise twice.

5. 5.

   Divide the quark-cream mixture into four parts. Spread one part over each of the three layers, decorate with strawberries. Spoon the remaining cream over the two strawberry‑topped layers and spread evenly. Stack the layers so that the top layer shows the cake base without extra cream.

6. 6.

   Serve chilled with coffee.