For the sponge cake, stir the eggs with the sugar and vanilla sugar until very frothy. I recommend at least 15 minutes here so that the dough really gains volume, which in the end makes it extremely fluffy. So it`s really worth investing a little more time here. Ideally, this is done by the food processor, while you can focus on other things.
Finally, carefully fold in the baking powder together with the sifted flour and mix together so that a homogeneous mass is formed, but the dough does not collapse.
Then put the base in a greased springform pan (26 cm diameter) and put it in the oven at 175 ° C for approx. 30 - 35 minutes (it is best to do a random test).
In the meantime, you can turn to the cream, which is basically a lower-calorie variant of a classic cheesecake mixture. Instead of pure cream cheese, I use a mixture of low-fat quark, cream and cream cheese in roughly equal parts.
Mix the quark with the cream cheese, sugar, vanilla sugar and a little lemon zest.
Whip the cream separately until stiff and fold carefully into the mixture. If you want, you can also cut some of the strawberries and add them to the mass. However, this should only be done roughly so that the cream does not discolor too much and retains its beautiful white color.
Now spread the cream smoothly on the cooled base and cover with the remaining (washed) strawberries.
The cake is now basically ready to eat, but it tastes best after a day (or overnight) in the refrigerator.
Ingredients
Print Recipe
Pin Recipe