Strawberry Cake with Quark Cream
A strawberry cake with quark cream is a recipe featuring fresh ingredients from the Strawberry Cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 eggs
- 100 g powdered sugar
- 100 g flour
- 20 g cornstarch
- 50 g softened butter
- 8 sheets of white gelatin
- 250 ml Whipping Cream
- 600 g low-fat quark
- 125 g powdered sugar
- 2 tsp grated lemon zest
- 3 tbsp Lemon juice
- 500 g strawberries
- 1 packet red cake glaze (for 250 ml liquid)
- 250 ml apple juice
- 2 tbsp sugar
- 100 g almond flakes
Instructions
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1.
Preheat the oven to 180°C with upper and lower heat.
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2.
Whisk the eggs with powdered sugar over a hot, non-boiling water bath until frothy, remove from heat, mix flour with cornstarch and gradually stir in. Then fold in liquid butter and pour batter into a springform pan lined with parchment paper. Smooth top and bake for 30-35 minutes (do a toothpick test). Remove, let cool slightly, then take out of the pan and allow to cool completely. Secure the cake base with a ring.
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3.
Soak gelatin in cold water for the filling. Whip cream stiffly. Mix quark with powdered sugar, lemon zest, and juice; stir 2 tbsp into gelatin and mix this into remaining quark. Fold in whipped cream and spread over cake base. Chill in refrigerator for about 3 hours to set.
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4.
Wash, trim, and slice strawberries. Arrange them like roof tiles on the cake. Warm glaze with juice and sugar and pour over strawberries. Keep cake cool for 1 hour.
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5.
Roast almonds without oil in a pan and let cool. Remove springform ring and sprinkle almond flakes around the edge of the cake, press lightly, cut into pieces and serve.
