Strawberry Cake with Quark (Print Version)
# Ingredients:
→ Sponge cake base
01 -
4 large eggs, separated
02 -
⅔ cup (125g) granulated sugar
03 -
1 packet vanilla sugar (or 1 tsp vanilla extract)
04 -
¾ cup (100g) all-purpose flour
05 -
1 packet (about 40g) vanilla pudding powder (not instant)
06 -
1 teaspoon baking powder
→ Quark-cream filling
07 -
1 pound (500g) quark or German-style farmer's cheese
08 -
⅓ cup (80g) granulated sugar
09 -
1¾ cups (400ml) heavy whipping cream
10 -
2 packets whip cream stabilizer (or 2 teaspoons cornstarch)
11 -
2 packets vanilla sugar (or 2 teaspoons vanilla extract)
12 -
2 packets (about 14g) powdered gelatin
13 -
7 oz (200g) fresh strawberries
→ Topping
14 -
2 tablespoons strawberry jam or preserves
15 -
10.5 oz (300g) fresh strawberries
16 -
1 packet clear cake glaze (or 3 tablespoons cornstarch)
17 -
1 cup (250ml) water
18 -
2 tablespoons granulated sugar
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 10-inch (26cm) springform pan and line the bottom with parchment paper. Separate the eggs, placing whites in a large clean bowl and yolks in another bowl. Beat the egg whites with an electric mixer until foamy, then gradually add the sugar, continuing to beat until stiff peaks form. Gently fold in the egg yolks with a spatula. In a separate bowl, mix together the flour, vanilla pudding powder, and baking powder, then sift this mixture over the egg mixture and fold in very gently until just combined.
02 -
Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then run a knife around the edge and remove the ring. Allow to cool completely on a wire rack. Once cool, use a long serrated knife to carefully slice the cake horizontally into two even layers.
03 -
In a large bowl, whip the heavy cream with the whip cream stabilizer and vanilla sugar until stiff peaks form. Set aside. Wash and hull the strawberries, then cut them into quarters. In another bowl, mix the quark with sugar until smooth. Prepare the gelatin according to package directions (typically dissolving in a little hot water), then stir it into the quark mixture quickly before it sets. Gently fold in the whipped cream, then carefully fold in the quartered strawberries.
04 -
Place the bottom cake layer on a serving plate. If using a cake ring, place it around the layer. Spread the quark-cream filling evenly over this layer. Place the second cake layer on top, pressing down gently. Spread the strawberry jam over the top layer. Wash and hull the remaining strawberries, then slice them attractively and arrange them over the jam. Prepare the cake glaze according to package directions (usually mixing with water and sugar, then bringing to a boil), let cool slightly, and carefully pour over the strawberries to create a glossy finish. Refrigerate for at least 4 hours or overnight before serving.