Summary

Ingredients

• 6 medium egg (s)
• 140 g suar
• 1 packet custard powder (vanilla flavor)
• 200 g almond (s), round
• 1 pinch (s) salt
• 1 packet baking powder
• 1 kg strawberries, fresh or frozen, thawed
• 100 g suar
• 1 tablespoon vanilla sugar or a pck.
• some lemon juice
• 4 sachets gelatine powder (Gelatinefix)
• 500 g quark
• 2 cups cream

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Instructions

1. Preheat the oven to 170 ° C. Line a baking sheet with parchment paper and put a baking rim (square) on top.
2. Separate the eggs for the bottom and beat the egg whites until stiff. Mix the egg yolks with the sugar until frothy. Mix the ground almonds with the pudding powder, baking powder and a little salt and stir into the egg yolk mixture. Then fold in the egg whites.
3. Immediately put the mixture on the baking sheet and put it in the oven. Bake on the middle rack for about 15-20 minutes. The surface should be golden brown.
4. Let the finished base cool down on the baking sheet and leave the edge of the baking on. After cooling, remove the baking edge and peel off the baking paper. Place the base back on the baking sheet or a cake plate (if you have such a large plate) and place the baking rim around the base again.
5. When the base has cooled down, you can prepare the strawberry cream. In no case should you put the strawberry cream on the floor when it is still warm!
6. For the strawberry cream (also tastes good as a dessert cream, then simply leave out the bottom and fill into bowls) wash the strawberries and remove the green stem. Cut approx. 300 g of the strawberries into small cubes and set aside. If you like, put some nice strawberries aside for decoration.
7. Roughly halve the rest of the berries, place in a tall container and mix with the sugar and vanilla sugar. Now puree well with the magic wand and add a few squirts of lemon juice.
8. Beat the cream with the mixer until stiff and add 2 sachets of Gelatinefix while stirring. Mix the quark into the cream, place the strawberry pieces on top. Now use the mixer to stir the remaining 2 sachets of Gelatinefix into the pureed strawberries.
9. Carefully mix 3/4 of the strawberry sauce with the cream and quark mixture and place on the cooled almond base. Smooth out the mixture and carefully distribute the remaining strawberry sauce on top. You can smooth the sauce or let it drip roughly on it. Whatever you want.
10. If you have put strawberries aside for decoration, you should only put them on the cake shortly before serving, otherwise there is a risk that they will sink into the curd mass or become mushy.
11. The cake must now be in the refrigerator for at least 2 hours so that the gelatine solidifies the mass. But I usually keep them cold for longer (at least 5 - 6 hours).
12. Then decorate (e.g. with the fresh strawberries, white chocolate shavings or similar as you like) and cut.
13. The recipe can of course also be made smaller and in a round shape. Then just cut the amounts in half!