Strawberry Cream Cake with Flaked Almonds to Serve Coffee
- For the cream
- 500 grams Quark
- 200 grams Whipped cream
- 100 grams Yogurt (0.1% fat)
- 350 grams Strawberries (to taste and desired color)
- sugar t(o taste)
- 12 sheets gelatin (White)
For the sponge: Preheat the oven to 180°C (approximately 350°F). Line a 9-inch springofrm pan with parchment paper, Separate the eggs. In the bowl of an electric mixer, beat the egg whites to soft peaks. Gradually add half the sugar, beating until stiff shiny peaks form. In a separate bowl, beat the yolks with the remaining sugar until fluffy. Sift the flour over the egg yolk mixture and fold in. Gently fold in the egg whites. Pour the batter into the pan and bake until a wooden pick inserted in the center comes out clean, 30-40 minutes. Remove from the oven and cool in the pan on a wire rack.
For the cream: Meanwhile, soak the gelatin in cold water. Rinse, hull and puree the strawberries. In a bowl, mix the quark and yogurt with the strawberry puree and add sugar to taste. Squeeze the gelatin well and dissolve in a small saucepan. Remove from the heat and stir in some cream and to cool the mixture. Stir up the gelatin and cream and add to the remaining cream. Whip the cream until stiff.
Release the cake from the springform mold and cut the cake into 3 horizontal layers. Place one layer of the cake into the springform pan and spoon half of the strawberry cream over it smoothing the top. Top with another cake layer and the remaining strawberry cream, smoothing the top. Place the third cake layer on top and refrigerate for at least 3 hours until set.
For the garnish: In a bowl, beat the cream with the cream stabilizer and vanilla sugar until stiff peaks form. Spoon 1/4 of the cream into a pastry bag fitted with a star tip. Remove the cake ring and pipe rosettes on top. Serve garnished with strawberries and sprinkled with chocolate flakes.