Description
A delightful cake featuring a fluffy base topped with fresh strawberries and creamy mascarpone, perfect for summer gatherings.
Ingredients
Scale
- 3 Eier
- Prise Salz
- 1 Päckchen Tonka-Vanillezucker
- 80 g Zucker
- 30 g Mehl
- 30 g Speisestärke
- 20 g Backkakao
- 250 g Magerquark
- 400 g Mascarpone
- 3 EL Zitronensaft
- 90 g Zucker
- 1 Päckchen Vanillezucker
- 500 g Erdbeeren
- 1½ Päckchen Tortenguss, rot
Instructions
- Preheat the oven to 180 °C.
- Separate the eggs and whip the egg whites with a pinch of salt until stiff, gradually adding 2/3 of the sugar.
- Beat the egg yolks with the Tonka vanilla sugar and the remainder of the sugar until fluffy.
- Fold the egg whites into the egg yolk mixture, then sift and incorporate the flour, cornstarch, and cocoa powder.
- Pour the batter into a springform pan and bake for 15-20 minutes. Let it cool in the oven with the door ajar for 10 minutes.
- Wash and cut the strawberries while the cake cools.
- Mix the quark, mascarpone, lemon juice, sugar, and vanilla sugar until smooth.
- Remove the springform and place the mascarpone cream on the cake, topping with strawberries.
- Prepare the fruit glaze according to instructions and pour it over the strawberries.
- Chill the cake in the refrigerator for at least 60 minutes before serving.
Notes
Best when made a day in advance for enhanced flavor. Can be customized with different fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg