The fresh strawberries score points with their abundant secondary plant substances, for example the flavonoids. Certain aromatic substances can even have a cancer-preventing effect. The vitamin E from the almonds provides bone-strengthening calcium, cell-protecting vitamin E and vegetable protein.
The flaked almonds can also be exchanged for chopped hazelnuts, depending on preference. Is the strawberry season over already? No problem! Other berry fruits such as blueberries are also suitable for the quart.
For the cake, preheat the oven to 180 ° C (approximately 350 ° F). Grease a springform pan with butter and dust with flour. Separate the eggs and beat the egg whites with 3 tablespoons cold water until stiff. Gradually add sugar. Mix the flour with the baking powder. Add the egg yolks to the whites and stir briefly before folding into the dry ingredients. Pour into pan, smooth with a spatula and bake for 30-40 minutes. Cake is done when an inserted toothpick comes out clean.
Remove cake from pan and place on a wire rack to cool. For the topping, add gelatin to cold water and soak for 10 minutes. Rinse the lemon with hot water and cut in half. Mix the egg yolk with powdered sugar and 50 ml (approximately 3 tablespoons) milk over a hot water bath until frothy. Add the gelatin, allow to dissolve and then remove from heat. Cool slightly while stirring. Add quark, remaining milk and lemon juice from one half of the lemon and stir well. Chill in the refrigerator until stiff.
Whip heavy cream until stiff and fold into the quark mixture. Place the cake back into the springform pan and pour quark mixture over. Place in refrigerator for about 1 hour. Rinse and slice the strawberries. Once quark mixture has set, prepare glaze according to package directions. Arrange strawberries on top of quark mixture and pour glaze over. Remove the ring from the pan and place cake back in refrigerator. Roast almonds in a dry frying pan until golden brown and press around the sides of the cake before serving.