Summary

Ingredients

• 125 g biscuit (s) (shortbread biscuits)
• 60 g butter, soft
• 4 egg (s)
• 125 g suar
• 1 packet vanilla sugar
• 250 g mascarpone
• 400 g quark, lean
• 1 teaspoon lemon (s), zest
• 1 tablespoon lemon juice
• 0.5 ½ pack custard powder, vanilla flavor
• 5 tablespoon almond (s), sliced
• 300 g strawberries
• 1 pack cake topping
• 0.25 liter ¼ grape juice, red
• 3 tablespoon apricot jam

Print Recipe Pin Recipe

Instructions

1. Put the biscuits in a large, sturdy freezer bag and e.g., finely crumble with a rolling pin. Knead with the butter and press into a springform pan (20-24 cm in diameter) lined with baking paper. Chill for approx. 20 minutes.
2. Preheat the oven to 180 degrees.
3. Beat the eggs with sugar and vanilla sugar with the whisk of the hand mixer for at least 10 minutes until very frothy. Mix the mascarpone, quark, lemon zest, lemon juice and pudding powder, then fold into the ice cream. Spread this cream smoothly on the crumbs. Bake for about 55 minutes. Let stand in the switched off oven for another 10 minutes. Let cool completely in the tin on a wire rack.
4. Roast the almonds and let them cool. Remove the cake from the mold and place on a cake plate. Wash, clean and slice the strawberries. Top the cake with it. Prepare an icing from cake icing powder and juice according to the instructions on the packet. Spread over the strawberries. Heat the jam, brush the edge of the cake with it and press the almond flakes on.