Ingredients
For 1 Cake tin 26 cm Ø
For the sponge base
3
Egg(s)
90g
Sugar
0.5package
Vanilla sugar
1pinch(es)
Salt
20g
Corn starch
50g
AP Flour, plain
20g
Cocoa powder
15ml
Sunflower oil
g
Butter, for the baking tin
For the cream
750g
QimiQ Classic, room temperature
350g
Quark 20 % fat
110g
Sugar
1package
Vanilla sugar
1
Lemon(s), juice only
250ml
Whipping cream 36% fat, beaten
250g
Strawberries, finely diced
200g
Strawberries, halved, to decorate
Preparation
- Preheat an oven to 320 ° F (air circulation).
- For the base: whisk the eggs, sugar, vanilla sugar and salt until fluffy. Sieve in the starch, flour and cocoa powder and mix well. Mix in the oil.
- Fill the mixture into a greased cake tin and bake in the preheated oven for approx. 25-30 minutes. Allow to cool.
- Arrange the strawberry halves around the side of the cake ring with the cut face to the outside.
- For the cream: whisk the unchilled QimiQ Classic smooth. Add the quark, sugar, vanilla sugar and lemon juice. Fold in the whipped cream and diced strawberries.
- Fill the cream into the cake ring and allow to chill for approx. 4 hours.
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