Summary

Ingredients

For the shortcrust pastry:

• 75 g mararine
• 50 grams sugar
• 1 tablespoon vanilla sugar, real bourbon
• 180 g flour
• 1 teaspoon tartar baking powder
• 1 egg (s)

For covering:

• 500 g low-fat quark
• 150 g natural yourt
• 4 egg yolks
• 150 grams sugar
• 1 ½ pack custard powder, vanilla
• 500 ml milk
• 1 lemon (s), untreated, juice and zest, or finesse
• 600 g strawberries, quartered, some juice stop
• 2 packs cake icing, red
• 4 tablespoon sugar
• 500 ml water

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Instructions

1. For the shortcrust pastry, quickly process the above ingredients in a food processor with a dough hook and put the dough in the refrigerator for 30 minutes, wrapped in cling film.
2. In the meantime, beat the egg yolks with the sugar and vanilla sugar until frothy and then stir in the quark, yogurt and vanilla pudding powder.
3. Finally stir in the milk and lemon juice / zest.
4. Line a greased springform pan with the kneading dough including the rim and pour the quark mixture on it and bake the cake in the preheated oven on the second rack from the bottom for 15 minutes at 200 ° C, then switch back to 175 ° C and bake for another 50 minutes .
5. Let the cake cool down well before loosening the mold (the cake will sink back in a little after baking, which is desirable).
6. After cooling, sprinkle some juice stop on the cake and distribute the washed, quartered strawberries on top.
7. Bring the icing to the boil according to the instructions and spoonful on the strawberries while still hot.
8. After another 30 minutes in the refrigerator, the cake can be cut.