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🍰 Fruity Cheese Strawberry Dream

466 kcal · 30 min · 4 servings

Ingredients

• 3 eggs
• 50 g sugar
• 50 g flour
• 25 g hazelnuts
• 25 g cornstarch
• 1 tbsp vanilla sugar
• 10 leaves gelatin
• 250 g mascarpone
• 300 g quark
• 100 g sugar
• 2 tbsp lemon juice
• 300 g strawberries
• 200 g strawberries
• 3 leaves gelatin
• 1 mango
• 3 leaves gelatin
• 6 tbsp powdered sugar
• 100 g croquant

Instructions

1. 1. Carefully separate the eggs into egg whites and egg yolks.
2. 2. Beat the egg whites with a mixer until stiff peaks form.
3. 3. Whisk the egg yolks until frothy with the sugar and vanilla sugar.
4. 4. Mix the flour with the cornstarch and the ground nuts.
5. 5. Gently fold the flour mixture into the egg yolk mixture.
6. 6. Beat the egg whites again briefly to make them extra stable.
7. 7. Gently fold the egg whites into the batter without stirring too much.
8. 8. Grease a springform pan with some butter or oil.
9. 9. Pour the batter into the pan and smooth the surface.
10. 10. Bake the base at 180 degrees Celsius (conventional heat) for 20 minutes.
11. 11. Soak the gelatin leaves in cold water.
12. 12. Let the quark drain in a sieve until it is firm.
13. 13. Mix the drained quark with the mascarpone and the sugar.
14. 14. Squeeze the soaked gelatin well.
15. 15. Dissolve the gelatin in the hot lemon juice.
16. 16. Slowly stir the gelatin solution into the quark mixture.
17. 17. Place the quark mixture in the refrigerator until it thickens slightly.
18. 18. Remove the baked base from the pan and place a cake ring around it.
19. 19. Wash the strawberries thoroughly and halve them.
20. 20. Spread half of the quark cream evenly over the base.
21. 21. Place the halved strawberries closely together on the cream.
22. 22. Cover the strawberries with the remaining quark cream.
23. 23. Place the cake in the refrigerator until the cream is firm.
24. 24. Wash the strawberries for the glaze and puree them with three tablespoons of powdered sugar.
25. 25. Press the strawberry puree through a fine sieve to remove seeds.
26. 26. Soak the red gelatin for the glaze in cold water.
27. 27. Squeeze the red gelatin and dissolve it in a hot water bath.
28. 28. Stir the dissolved red gelatin into the strawberry puree.
29. 29. Place the puree in the refrigerator until it begins to gel.
30. 30. Peel the mango and carefully remove the flesh from the pit.
31. 31. Puree the mango flesh with the remaining powdered sugar.
32. 32. Press the mango puree through a fine sieve.
33. 33. Soak the gelatin for the mango mixture in cold water.
34. 34. Squeeze the gelatin and dissolve it in a hot water bath.
35. 35. Stir the dissolved gelatin into the mango puree.
36. 36. Place the mango mixture in the refrigerator until it thickens slightly.
37. 37. Decoratively spread the mango mixture over the surface of the cake.
38. 38. Sprinkle the outer edge of the cake with croquant.
39. 39. Place the finished cake in the refrigerator to cool completely for two hours.

Nutrition per serving

• kcal: 466
• Protein: 15 g · Fett/Fat: 20 g · Carbs: 61 g