- For the cream
- 4 sheets white gelatin
- 350 grams fresh Strawberries
- 3 tablespoons powdered sugar
- 1 tablespoon lemon juice
- 500 grams Quark
- 1 tablespoon Rose water
- 120 grams sugar
- 200 milliliters Whipped cream
Preheat oven to 180°C (approximately 350°F).
For the cake, separate eggs and beat yolks until frothy with half of the sugar. Beat egg whites with a pinch of salt until stiff. Sprinkle with remaining sugar and beat until mixture is glossy and forms stiff peaks. Fold egg whites into egg yolk mixture. Mix flour with cornstarch and fold into batter. Pour batter into a baking tin lined with baking paper. Smooth and bake for about 35 minutes.
Remove cake from oven, cool slightly, remove from tin and cool completely on a wire rack. Cut horizontally twice.
For the cream, soak gelatin in cold water.
Rinse strawberries, trim, chop and puree with an immersion blender with powdered sugar and lemon juice. Push through a sieve and mix with quark, rose blossom water and sugar. Heat gelatin in a saucepan until dissolved, mix with 2 tablespoons of quark mixture and then add back to quark mixture. Beat cream and fold into mixture. Spread 1/2 of the cream on top of bottom cake layer. Top with second layer and spread on remaining cream. Top with final cake layer, press lightly and refrigerate for 2 hours.
Roll fondant out on a silicone mat until 1 cm (approximately 1/2 inch) thick. Cover cake with fondant, pinching edges together and smoothing if necessary. Cut off excess and knead remaining fondant. Color using food colors as desired. Shape into flowers and leaves and use to decorate cake. Refrigerate for another hour. Sprinkle with rose petals and serve.