Caramelized Peanut Creme Torte with Strawberries

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.