Cake with Strawberries and Spun Sugar
- For the sponge cake
- 150 grams
- 1 pinch
- 150 grams
- 25 grams
- For the cream
- 5 sheets
- 600 grams
fresh, ripe Strawberries
- 1 tablespoon
- 2 tablespoons
- 400 grams
- 300 grams
- 100 grams
- 3 tablespoons
- 400 meters
- For the spun sugar
- 100 grams
Preheat the oven to 180°C (approximately 350°F).
For the sponge cake: Separate the eggs. Beat the yolks with the sugar until frothy. Beat the egg whites with a pinch of salt and the remaining sugar until stiff and glossy. Mix the flour with the cornstarch. Fold into the egg yolks. Fold the egg whites into the yolks. Spread the batter into a parchment-lined springform pan. Smooth and bake in a preheated oven for about 35 minutes. Check to see if it is done with a toothpick.
Take the finished cake from the oven. Allow to cool. Turn out from the pan and let cool completely on a wire rack.
Soak the gelatin in cold water until soft, about 10 minutes. Rinse the strawberries. Set half aside. Cut the other half into small pieces and puree with the lemon juice and powdered sugar. Press the fruit puree through a sieve to remove the seeds.
For the cream: Mix the cream cheese with the quark, sugar, and vanilla sugar. Squeeze the excess water from the gelatin and melt in a small saucepan. Add to the cream-mixture and stir well. Whip the cream until stiff and fold into the cream-mixture. Fold in the puree and the strawberry limes into half of the cream-mixture.
Cut the cake horizontally into three layers. Place one layer of cake on a plate and spread with half the strawberry cream. Cover with a second layer of cake and spread the remaining strawberry cream on top. Place the third layer of cake on top and press lightly. Cover the entire cake with the plain half of the cream-mixture.
Let chill for 2 hours in the refrigerator.
For the spun sugar: Melt the sugar in a pot with 1 tablespoon of water. Cook until golden brown. Offset two forks slightly over the table. Dip into the caramel and pull thin caramel strands. Place immediately in an oiled bowl that is the same diameter as the cake. Once cool, remove carefully from the bowl.
For the fruit topping: Place the fruit with the glaze mix in a pot and bring to a boil.
Remove the pan from the heat and let cool slightly. Distribute the remaining strawberries on the cake and cover with the fruit topping. Place the spun sugar on the cake. To serve, cut as desired.