Strawberry Quark Cake

Ingredients

• 3 eggs
• 100 g Granulated Sugar
• 200 g Spelt flour Type 1050
• 1 tsp Baking powder
• 8 sheets white gelatin
• 1 Organic lemon
• 1 egg yolk
• 2 tbsp honey
• 250 ml milk (3.5% fat)
• 600 g low-fat quark
• 200 ml whipping cream
• 350 g strawberries
• 1 packet red glaze
• 80 g almond slivers

Instructions

1. 1.

   If needed, grease and flour the springform pan. Separate the eggs; beat the egg whites with 3 tbsp cold water until stiff peaks form. Gradually fold in the sugar. Mix the flour with the baking powder. Briefly stir the three yolks into the beaten whites, then fold in the sifted flour. Pour the batter into the pan, smooth the top, and bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for 30–40 minutes, checking with a toothpick. Remove from the pan and cool on a wire rack.

2. 2.

   For the cream, soak the gelatin in cold water for 10 minutes. Wash the lemon hot, dry it, grate half of its zest. Whisk the yolk with honey and 50 ml milk until frothy; add the lemon zest and remaining milk, then whisk over a hot water bath until thickened. Add the gelatin, dissolve it, remove from the bath, and let cool while stirring occasionally. Mix the quark with juice of half the lemon and fold into the milk cream. Chill to thicken. Beat the cream stiff and fold into the thickened mixture.