It`s coffee and cake time bitches !

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This cake is my absolute favourite one. By the fact that I have a birthday in the summer, this is also already, since I can remember back my birthday cake. With fresh strawberries picked from the strawberry field itself, this cake is an absolute treat. The strawberry cream cake is not complicated and consists essentially of two components, the fluffy sponge cake base and the strawberry curd mixture.

Ingredients

Biscuit cake base:

• 3 eggs

• 125g sugar

• 1 pinch of salt

• 90g flour

• 1 tsp baking powder

Strawberry curd mixture:

• 800g strawberries

• 500g low-fat quark

• 100ml cream

• 10g stevia

• 1 packet vanilla sugar

Instructions

Preparation of biscuit cake base:

First preheat the oven to 170 degrees convection. Then separate the eggs and whisk the egg whites until stiff. Add half of the sugar and salt. Beat the egg yolks with the remaining sugar until foamy. Slowly add the flour and baking powder sifted through and fold the beaten egg whites into the mixture. Pour the mixture into a springform pan with baking paper. Put the mixture in the oven and bake for about 30 minutes. Poke the dough with a needle and check if it sticks to the needle. If the dough sticks, it needs a little more time. Remove the biscuit cake from the springform pan and cut in half. Leave to cool on a wire rack.

Preparation of strawberry curd:

Wash the strawberries and cut off the style with green. Then cut the strawberries into small pieces. Whip the cream until stiff and fold into the quark. Then mix the small strawberries with the cream-quark mixture. Add stevia and vanilla sugar. Refrigerate the mixture.

Finally, we turn to the composition of our cake. Put some of the strawberry curd mixture on the first half of the sponge. Then put the second half of the sponge on top of the first and cover with the remaining curd. Decorate with fresh strawberries ;)

Resumé

My absolute favorite cake. Super juicy and great in the aroma by the fresh strawberries from the field. Also easy to bake after. Can also be prepared as a cake. For me every year for my birthday an absolute highlight.

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

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FAQ

Can I use frozen strawberries instead of fresh?

Fresh strawberries give the best texture, but if using frozen, thaw and drain them well first — otherwise the extra liquid will make the curd mixture too runny to set properly.

Can I replace the quark with something else?

Greek yogurt or a mix of cream cheese and yogurt makes a good substitute if quark isn't available, giving a similarly tangy, creamy base.

How long does the cake keep and how should I store it?

Store it covered in the fridge for up to three days — the quark-based filling needs to stay cold, so avoid leaving it at room temperature for more than an hour or two.