Summary

Ingredients

For the dough:

• 2 cup / s sugar
• 1 cup oil, e.g., sunflower oil
• 2 packs vanilla sugar
• 4 egg (s)
• 3 cup flour
• 1 packet baking powder
• 1 cup mineral water

For the cream:

• 500 g low-fat quark
• 500 g cream yourt
• 1 cup cream
• 2 tablespoon lemon juice
• 2 packs vanilla sugar
• 100 g powdered suar
• 3 sheets gelatin

Also:

• 300 g strawberries, frozen
• powdered sugar or sugar
• 100 g chocolate flakes

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Instructions

1. I used a cup with a capacity of 200 ml.
2. Briefly stir together the sugar, vanilla sugar and oil. Then gradually stir in the eggs for 45 seconds at a time. Mix the flour and baking powder together and gradually add. Finally stir in the mineral water. Pour the dough onto a baking tray with a baking frame, smooth it out and bake in a preheated oven at 200 degrees for 25 minutes. Let the dough cool down.
3. For the cream, whip the cream until stiff. Mix the quark, yoghurt, vanilla sugar, lemon juice and powdered sugar together. Soak and dissolve the gelatin. Stir 2 tablespoons of the cream into the gelatin and then quickly beat into the cream. When the cream starts to gel, fold in the cream. Put some cream in a piping bag with a small perforated nozzle and set aside. Spread the rest on the floor.
4. Puree the strawberries and sweeten with powdered sugar or sugar to taste. Put the strawberry puree on top of the cream in blobs. Use the piping bag to sprinkle spaghetti onto the sauce. Sprinkle the cake with white chocolate shavings and then chill, e.g., overnight.
5. The cake tastes best when chilled.
6. If you have problems with gelatine, you can also use mascarpone instead of yoghurt and whip the cream with whipped cream.