Strawberry Cream Cake
- For the cake
- 6 eggs
- 180 grams sugar
- 1 packet Vanilla sugar
- 80 grams Pastry flour
- 60 grams cornstarch
- 40 grams cocoa powder
Line the bottom of a springform pan with parchment paper. Preheat the oven to 180°C (approximately 350°F).
For the cake: Separate the eggs and beat the yolks with half the sugar and the vanilla sugar until creamy.
Whip the egg whites with a pinch of salt and the sugar until stiff and glossy. Fold the egg whites into the egg yolks. Gently fold the flour, cornstarch, and cocoa powder into the egg mixture.
Transfer the batter into the lined springform pan. Smooth and bake for 30-35 minutes. Check with a toothpick to see if the cake is finished.
Take the cake out of the oven and let cool slightly. Run a thin knife around the edges of the pan and remove the cake from the pan. Turn out onto a cooling rack and let cool for at least 2 hours.
Cut the cake into 3 layers. Place one layer on a cake plate.
For the filling: Rinse the strawberries and pat dry. Chop half of the strawberries. Beat the cream with the whip cream stabilizer until stiff. Sitr the quark and the sugar until smooth. Fold in the cream. Place 1/3 of the cream in a separate bowl. Fold the chopped strawberries and the marshmallows into the remaining cream. Spread half of the strawberry cream on the bottom layer of cake. Cover with another layer of cake. Spread the remaining strawberry cream on the second layer of cake. Smooth and place the third layer of cake on top and press lightly. Spread the regular cream mixture on top of the cake. Garnish with the remaining strawberries. Chill for at least 1 hours before serving. To serve, slice as desired.