Strawberry cream cake without gelatin
With recipe 📌
You can easily make this strawberry cream cake with a fluffy sponge base and fresh strawberries yourself. The light quark cream without gelatin tastes simply delicious.
INGREDIENTS (For a 20cm springform pan)
FOR THE SPONGE CAKE
3 eggs
100g sugar
1 pinch of salt
100g flour
1 tsp baking powder
FOR THE FILLING
500g low-fat quark
70g sugar
200g heavy cream
2 packets of cream stabilizer
250g strawberries
FOR THE DECORATION
150g strawberries
2 tbsp chopped pistachios (optional)
PREPARATION
Step 1
Preheat oven to 180°C (160°C fan/convection oven). Line a 20cm springform pan with baking paper.
Step 2
Beat the eggs with the sugar and a pinch of salt for 4 minutes on high speed until frothy. Mix the flour with the baking powder and carefully fold it into the batter using a spatula. Pour the batter into the pan and bake for about 25 minutes. After baking, remove immediately from the pan and turn out onto a piece of baking paper. Let cool completely.
Step 3
Mix the quark with the sugar. Wash, hull, and dice the strawberries. Whip the cream until stiff, then add the whipped cream stabilizer. Stir the strawberry cubes and cream into the quark mixture.
Step 4
Cut the sponge cake mixture in half horizontally. Place the bottom layer on a cake plate and place one of the cake rings tightly around it.
Spread half of the quark and cream on the base and smooth it down. Place the second layer on top and spread the remaining cream on top, smoothing it down.
Refrigerate for at least 1 hour. Garnish with more strawberries and pistachios just before serving.
