Separate the egg and beat the egg white until stiff. Stir sugar and vanilla sugar into the egg whites. Fold in the egg yolk and then add the sifted flour and baking powder (Caution! Do not stir too long after adding the flour).
Put the sponge cake in a greased and floured form. Due to the small amount of dough, the shape should not be too big, otherwise the base will be too dry. Bake at 150 ° C (160-165 ° C top and bottom heat) for approx. 7-10 minutes. It is best to do a chopstick test. Remove from oven and allow to cool.
For the cheese cream, mix the quark with the powdered sugar. Here you can sweeten as you like (I take about 3 tablespoon). Whip the cream with two sachets of vanilla sugar. Fold the cream into the quark. Anyone who usually beats the cream with cream stiffener can of course do that. I like the taste without dear. My tip for whipping cream: Put the cream in the freezer 20 minutes in advance. Bowl and beater with it or in the fridge. Everything has to be very, very cold in any case. That`s how it always works for me.
For the fruit puree, puree 125 g of strawberries with the lemon juice of half a lemon and three teaspoons of powdered sugar. Cut the remaining 125 g strawberries into small pieces and fold them into the puree (you can of course use any conceivable type of fruit here).
Now everything is layered in glasses. I proceed as follows: strawberry puree, cheese cream, sponge cake (torn small), thin layer of cheese cream and finally a dollop of strawberry puree. Finally, I decorate the whole thing with a few pistachio nuts.
Can be eaten straight away or refrigerated for a few hours.
Ingredients
Print Recipe
Pin Recipe