🍰 Orange Strawberry Cake

Name: Orange Strawberry Cake
Total time: 30 min
Yield: 4 servings
Ingredients: Eggs 4 pcs.; Sugar 200 g; Salt pinch; Wheat flour, Type 405 60 g; Cornstarch 60 g; Baking powder 0.5 tsp; Gelatin sheets 5 pcs.; Orange juice 375 ml; Quark 20% fat in dry matter 400 g; Whipping cream 200 g; Strawberries 600 g

388 kcal · 30 min · 4 servings

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Ingredients

Eggs 4 pcs.
Sugar 200 g
Salt pinch
Wheat flour, Type 405 60 g
Cornstarch 60 g
Baking powder 0.5 tsp
Gelatin sheets 5 pcs.
Orange juice 375 ml
Quark 20% fat in dry matter 400 g
Whipping cream 200 g
Strawberries 600 g

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Separate the eggs and set the egg whites aside.
3. Beat the egg whites in a bowl with a hand mixer until stiff.
4. Slowly sprinkle 100 grams of sugar into the egg whites while beating.
5. Continue beating until the meringue is glossy and creamy.
6. In a separate bowl, whisk the egg yolks with 100 grams of sugar and a pinch of salt until creamy.
7. Mix flour, starch, and baking powder in a small bowl.
8. Sift the flour mixture over the egg yolk mixture.
9. Gently fold in half of the egg whites with a spoon.
10. Gently fold in the remaining egg whites into the mixture.
11. Line a 26-centimeter springform pan with baking paper.
12. Pour the batter into the prepared pan.
13. Smooth the surface of the batter.
14. Bake the base in the oven until golden brown.
15. Let the cake base cool down completely.
16. Soak the gelatin sheets in cold water.
17. Squeeze the soaked gelatin well.
18. Warm 300 milliliters of orange juice in a saucepan over low heat.
19. Dissolve the gelatin in the warm juice.
20. Mix the juice with quark and the remaining sugar.
21. Place the cream in the refrigerator for about 1 hour.
22. Whip the cream until stiff in a tall container.
23. Fold the whipped cream into the chilled cream mixture.
24. Wash the strawberries thoroughly.
25. Remove the green tops from the strawberries.
26. Slice the strawberries.
27. Cut the cooled cake base horizontally in half.
28. Soak both cake layers with the remaining orange juice.
29. Spread one third of the cream on one cake layer.
30. Top the cream with half of the strawberry slices.
31. Place the second cake layer on top.
32. Spread the remaining cream over the top layer.
33. Chill the cake until serving time.
34. Garnish the cake with fresh strawberries.

Nutrition per serving

kcal: 388
Protein: 11 g · Fett/Fat: 18 g · Carbs: 54 g