Small Strawberry Mascarpone Cake

Ingredients

• 1 egg (size M)
• 1 Egg white
• 40 g sugar
• 1 tsp vanilla sugar
• zest of ½ lemon
• 40 g flour
• 20 g cornstarch
• 500 g strawberries
• 120 g sugar
• 6 sheets gelatin
• 1 egg (size M)
• a pinch salt
• 1 packet vanilla sugar
• 125 g mascarpone
• 250 g low-fat quark
• 2 tbsp Amaretto

Instructions

1. 1.

   Line the bottom of a 20 cm springform with parchment paper. Preheat the oven to 170°C (gas: level 4, convection: 150°C). Separate the egg. Beat the egg white with 1 tbsp sugar until stiff peaks form. Whisk the yolk with the remaining sugar, vanilla sugar, lemon zest and 2 tbsp hot water until creamy. Fold in the beaten egg white. Sift flour and cornstarch over the mixture and fold gently with a whisk. Pour the batter into the prepared pan. Bake for 18-20 minutes. Remove from the oven, let cool on a wire rack.

2. 2.

   Rinse strawberries (reserve some for garnish) and clean them. Cut the berries into pieces. Sprinkle with 60 g sugar and set aside covered. Soak gelatin in cold water for 5 minutes. Separate the egg again. Beat the egg white with 1 tbsp sugar and salt until stiff peaks form. Whisk the yolk, remaining sugar and vanilla sugar until creamy. Add mascarpone, quark and amaretto and mix.

3. 3.

   Dissolve gelatin over gentle heat until clear. Quickly stir into the quark cream. Chill. Fold in some reserved strawberry pieces and blend the rest of the berries into a coarse puree, then fold both into the quark mixture. Gently fold in the beaten egg white.

4. 4.

   Place a ring around the cake base. Spread the strawberry cream on top and smooth the surface. Refrigerate for 3 hours. Serve with strawberries, cut as desired, and garnish.