🍽️ Sponge cake with quark cream and fruit

Name: Sponge cake with quark cream and fruit
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g beautiful strawberries; 1 can mandarin (175 g drained weight); 6 sheets white gelatin; 350 g quark; 2 eggs; 70 g sugar; 1 packet vanilla sugar; 1 tbsp lemon juice; 40 ml Grand Marnier; 1 pinch salt; 300 g whipping cream; 3 tbsp strawberry jam; 500 g small beautiful strawberries; 100 g mandarin (from the can); 1 packet white glaze; 4 tbsp sliced almonds; 3 eggs; 80 g sugar; 30 g soft butter; 80 g flour; 1 tsp baking powder; 50 g ground almond kernels

485 kcal · 30 min · 4 servings

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Ingredients

250 g beautiful strawberries
1 can mandarin (175 g drained weight)
6 sheets white gelatin
350 g quark
2 eggs
70 g sugar
1 packet vanilla sugar
1 tbsp lemon juice
40 ml Grand Marnier
1 pinch salt
300 g whipping cream
3 tbsp strawberry jam
500 g small beautiful strawberries
100 g mandarin (from the can)
1 packet white glaze
4 tbsp sliced almonds
3 eggs
80 g sugar
30 g soft butter
80 g flour
1 tsp baking powder
50 g ground almond kernels

Instructions

1. Melt the butter and let it cool down slightly.
2. Beat the eggs with the sugar until creamy, stir in the cooled butter, and then gently fold in the flour, baking powder, and almonds.
3. Pour the batter into a springform pan lined with baking paper and bake it in the preheated oven at 200 degrees for about 15 minutes until golden yellow. Remove the cake, let it cool slightly, carefully loosen it from the pan's edge, turn it out onto a wire rack, and let it cool completely for at least 2 hours.
4. Wash the strawberries, remove the stems, and cut them into small cubes.
5. Drain the mandarin oranges well.
6. Soak the gelatin in cold water.
7. Separate the eggs. Whisk the egg yolks with the quark, sugar, vanilla sugar, lemon juice, and Grand Marnier.
8. Dissolve the drained gelatin in a small saucepan over low heat, mix it with a little of the quark mixture, and then stir it into the rest of the quark mass. Chill the mixture.
9. Beat the egg whites with a pinch of salt until stiff. Also beat the cream until stiff. Gently fold both into the quark mixture, put it back in the refrigerator, and after about 30 minutes, once it starts to set, mix in the chopped strawberries and mandarins.
10. Slice the cake horizontally into two halves, place the springform ring back on the bottom half, spread the cream on top, and cover with the upper half. Place the cake in the refrigerator for about 3 hours.
11. Wash the strawberries for decoration, remove the stems, and cut them into quarters.
12. Mix the strawberry jam with about one tablespoon of water and spread it over the cake.
13. Toast the almonds in a pan without fat for a short time.
14. Top the cake with the strawberries and arrange the mandarins in the center.
15. Prepare the glaze according to the package instructions, cover the entire surface thinly with it, and sprinkle the edge with almond slices.

Nutrition per serving

kcal: 485
Protein: 9 g · Fett/Fat: 22 g · Carbs: 58 g