Summary

Ingredients

• 200 g powdered suar
• 1 packet vanilla sugar
• 200 g flour
• 1 packet baking powder
• 5 egg (s)
• 2 tablespoon water
• some lemon (s) - zest, grated

For the filling:

• 250 g quark, (curd cheese)
• 2 egg yolks
• 125 ml milk
• 4 tablespoon powdered sugar
• 1 packet vanilla sugar
• 1 tablespoon rum
• 6 sheets gelatin
• 125 ml whipped cream, (cream)
• 250 g diced strawberries

For decoration:

• Strawberries
• Whipped cream, (cream)

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Instructions

1. Stir sifted icing sugar, vanilla sugar and lemon zest with the egg yolks added individually until frothy. Gradually 2 tablespoon. Add cold water and the flour sifted with baking powder and continue stirring.
2. Beat egg whites into snow and mix into the batter. Pour the mixture into a greased, floured Gugelhup tin and bake in the preheated oven at 180 ° C for about 30 minutes. Let cool and fall out of the mold.
3. For the cream, stir in the quark, egg yolk, vanilla sugar and rum until smooth. Soak the gelatine in cold water for 10 minutes. Heat the milk and sugar, squeeze out the gelatine and dissolve it in the milk. Let cool and stir under the curd. Fold in the whipped cream and diced strawberries. Chill the cream a little.
4. Clean the bundt pan. Cut the bundt cake horizontally in the middle and place one half in the pan. Line the edge of the pan with cling film and distribute the curd cheese filling on the sponge cake base. Cover with the second half of the biscuit. Place in the refrigerator for a few hours.
5. Carefully tip out of the mold and decorate with whipped cream and strawberries.