Strawberry Cake
Ingredients
- For the cake
- 125 grams Pastry flour
- 75 grams sugar
- 1 pinch salt
- 75 grams ground almonds (peeled)
- 150 grams butter
- For the filing
- 6 sheets gelatin
- 500 grams Strawberries
- 4 centiliters Lemon liqueur
- 500 grams Quark
- 150 milliliters Woodruff syrup
- 200 grams Yogurt (0.1% fat)
- 300 milliliters Whipped cream
- For the garnish
- 200 milliliters Whipped cream
- 40 grams ground almonds (peeled)
- Lemon balm
- Woodruff
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Line a springform pan with parchment paper.
For the cake: Knead flour with sugar, salt, almonds and butter to form a crumbly dough. Press into pan along the bottom and edges. Bake for about 20 minutes until light yellow. Remove from oven and let cool.
For the filling: Soak gelatine in cold water. Rinse, core and half strawberries, reserve 6-8 pieces for garnish and cut the rest into pieces. Squeeze gelatine and in a small saucepan heat the liqueur and dissolve gelatine. Combine quark with syrup and yogurt. Mix 3 tablespoons of the cream into gelatin. Stir that into remaining cream. Beat cream until stiff. Fold into quark mixture and add strawberries. Pour into crust and chill at least 3 hours.
Beat cream until stiff. Loosen cake from mold and dollop whipped cream on top. Sprinkle with almonds. Garnish with cream rosettes, strawberry halves, lemon balm and sweet woodruff. Slice and serve.
