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🥤 Strawberry Cream Cake with Almond Slices for Coffee

590 kcal · 30 min · 4 servings

Ingredients

• 5 Eggs
• 140 g Flour
• 140 g Sugar
• 1 Pack Vanilla Sugar
• 1 Pinch Salt
• 500 g Low-fat Quark
• 200 g Whipping Cream
• 100 g Yogurt
• 350 g Strawberries (to taste and desired color)
• Sugar (to taste)
• 12 Leaves Gelatin (white)
• 16 Strawberries (for garnish)
• 100 g Almond Slices
• 400 g Whipping Cream
• 2 Pack Vanilla Sugar
• 2 Pack Whipping Cream Stabilizer
• Chocolate Slices

Instructions

1. 1. Separate the eggs. Put the egg whites into a separate bowl.
2. 2. Beat the egg whites with half of the sugar until stiff peaks form. The mixture should look white and glossy.
3. 3. Beat the egg yolks with the remaining sugar until frothy.
4. 4. Sift the flour over the egg yolk mixture.
5. 5. Gently fold the egg whites into the batter.
6. 6. Pour the batter into a springform pan lined with baking paper.
7. 7. Bake the cake at 180 degrees Celsius (convection) for 30 to 40 minutes.
8. 8. Perform the skewer test: A wooden skewer inserted into the center must come out clean.
9. 9. Remove the cake from the oven and let it cool completely.
10. 10. Soak the gelatin in plenty of cold water.
11. 11. Wash the strawberries and remove the green stems.
12. 12. Puree the strawberries finely.
13. 13. Mix quark and yogurt with the strawberry puree.
14. 14. Season the quark mixture with sugar.
15. 15. Squeeze the soaked gelatin well.
16. 16. Dissolve the gelatin in a small saucepan.
17. 17. Temper the dissolved gelatin with some cream.
18. 18. Stir the gelatin mixture quickly into the remaining cream.
19. 19. Whip the cream until stiff.
20. 20. Fold the whipped cream into the quark mixture as soon as it starts to set.
21. 21. Cut the cooled cake base horizontally into three layers.
22. 22. Place a cake ring around the bottom layer.
23. 23. Spread half of the strawberry cream onto the base.
24. 24. Smooth the cream evenly.
25. 25. Place the second layer on top.
26. 26. Spread the remaining cream on the second layer.
27. 27. Place the third layer on top.
28. 28. Refrigerate the cake for at least 3 hours to let it set.
29. 29. Whip fresh cream with cream stabilizer and vanilla sugar until stiff.
30. 30. Fill a quarter of the cream into a piping bag fitted with a star tip.
31. 31. Carefully remove the cake ring.
32. 32. Coat the cake evenly with the remaining cream.
33. 33. Pipe cream rosettes on top of the cake.
34. 34. Place the strawberries on the cake as decoration.
35. 35. Sprinkle chocolate flakes over the cake.
36. 36. Serve the cake with coffee.

Nutrition per serving

• kcal: 590
• Protein: 15 g · Fett/Fat: 39 g · Carbs: 46 g