- For the cake
- 6 Egg yolks
- 6 Egg whites
- 180 grams Sugar
- 1 packet Vanilla sugar
- 120 grams Pastry flour
- 80 grams Cornstarch
- For the peanuts and creme
- 200 grams Mascarpone
- 200 grams Whipping cream
- 200 grams Quark
- 150 grams Sugar
- 300 grams lightly salted Peanuts
- 2 tablespoons Butter
Gather and measure all needed ingredients accurately.
Grease the bottom of a springform pan or line with parchment paper. Preheat oven to 175°C (approximately 350°F).
For the cake, beat egg yolks with vanilla sugar and half of the sugar until fluffy.
Beat egg whites until thickened. Sprinkle remaining sugar and beat until stiff peaks form.
Fold egg white mixture into egg yolk mixture.
Mix flour and cornstarch, sift over egg mixture and fold in with a whisk.
Pour batter into prepared pan, smooth surface and bake until cake tests done with a toothpick, 25-30 minutes.
Let cake cool slightly. Loosen cake from pan with a thin knife. Remove cake from pan and let cool on a wire rack for at least 2 hours.
Cut cake crosswise into 4 layers.
Coarsely chop peanuts and toast in butter in a skillet. Stir 75 g (approximately 1/3 cup) sugar into peanuts and allow to caramelize. Spread peanut mixture on parchment paper to cool.
For the creme, mix mascarpone, quark and sugar until smooth and sugar is completely dissolved. Whip cream and fold into creme mixture. To assemble torte, spread 1/4 of the creme over top of each cake layer and sprinkle with 1/4 of the peanut mixture. Layer cakes together and refrigerate.
Rinse strawberries, pat dry, remove hulls and cut into pieces. Puree about 1/3 of the strawberries, sugar and lemon juice and decorate serving plates. Make 16 small dabs with remaining strawberry puree around upper edge of torte and top with strawberry pieces. Cut torte into slices to serve.