Strawberry Cream Cake

Ingredients

• 260 g spelt flour type 1050
• 150 g raw cane sugar
• 1 egg
• 150 g cold butter
• 5 sheets white gelatin
• 600 g strawberries
• 1 tbsp Lemon Juice
• 250 g mascarpone
• 250 g low-fat quark
• 200 ml whipping cream
• 20 g cornstarch (1 tbsp)
• 250 ml strawberry juice (or red currant juice)

Instructions

1. 1.

   Mix 250 g flour with 50 g sugar and pile on the work surface. Create a well in the center, crack the egg into it, and distribute cold butter pieces around the dough. Chop all ingredients with a knife to create crumbs, quickly process into dough, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Line the bottom of a springform pan with parchment paper. Roll out the dough on a lightly floured surface slightly larger than the pan and line the base. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15–20 minutes, remove and let cool.

3. 3.

   Soak gelatin in cold water. Clean and wash strawberries, slice one-third into rounds, halve another third, and puree the remaining third with 50 g sugar and lemon juice. Strain the puree through a fine sieve and mix with mascarpone, quark, and remaining sugar.

4. 4.

   Beat cream to stiff peaks and gently fold into the strawberry-mascarpone mixture. Warm soaked gelatin in a pot, add 2 tbsp of the mascarpone cream, stir, and incorporate into the rest of the cream.

5. 5.

   Arrange strawberry rounds along the rim of the springform pan (reserve 8 for decoration) and place strawberry halves cut side down on the base. Spread mascarpone cream over the strawberries, smooth it out, and chill in the refrigerator for 1–2 hours.

6. 6.

   Place remaining strawberry rounds in a circle in the middle of the cake. Whisk cornstarch with a little strawberry juice. Bring the remaining strawberry juice to a boil in a pot, stir in the starch mixture, cook for about half a minute, then pour the glaze evenly over the strawberry cream cake.

7. 7.

   Refrigerate the strawberry cream cake again for at least 1 hour. Release from the springform pan and serve cut into pieces.