Strawberry Shortcake with Vanilla Cream
Rinse, pat dry and cut into slices about half of strawberries. Set aside larger slices, combine others with remaining strawberries and cut into quarters. Peel oranges thoroughly, cut out segments and squeeze juice from remaining pulp. Soak gelatine in cold water.
Place four dessert rings (diameter 10 cm) (approximately 4 inches) on flat surface (such as plate or baking sheet), layer orange orange slices on the bottoms, add the rest of orange slices to sliced strawberries. Place strawberry slices around the edges of rings. Combine quark with vanilla sugar until smooth, add whipped cream. Dissolve squeezed gelatine in warm orange liqueur, add some quark and combine with cream. Beat egg whites with powdered sugar and fold into cream. Combine approximately 1/3 of cream with 5-6 tablespoons of orange juice in a bowl, pour into ramekins. Top with remaining cream and refrigerate for at least 2 hours.
Place dessert rings onto plates, remove them so that shortcakes are standing alone. Serve garnished with orange-strawberry salad and sprinkled with powdered sugar.