Strawberry Cream Cake (German)

The Strawberry Cream cake needs a bit of work but you will be rewarded by its delicious taste. The cake recipe is using quark.

4 eggs
sugar (200 g)
2 Tbsp. water, hot
all-purpose flour, unbleached (190 g)
1 Tbsp. baking powder

Filling:
1 pkg gelatin, ground or 0.5 oz gelatin
strawberries (500 g)
2 small cans mandarins
quark (500 g)
heavy cream (600 mL)
6 Tbsp. lemon juice, freshly squeezed
2 pkgs Sahnesteif (it helps to keep whipped cream firm)
3 egg yolk
sugar (150 g)

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Make the Base Cake:
Beat eggs, sugar and jot water at least for 10-15 minutes until foamy. Mix all-purpose flour, unbleached with 1 Tbsp. baking powder and add to dough. Layer a baking form (28cm diameter) with baking paper and fill in dough.

Bake in a preheated oven for 20-30 minutes.

Make the Filling:
Beat sugar, egg yolks for 10 minutes until foamy. Let gelatin soak in water.

Mix quark with egg mix, add drained mandarins and mix well.

Heat gelatin slightly, so it will be dissolved, take off from oven, mix 3-4 Tbsp. quark dough with gelatin and add to the quark dough.

Beat heavy cream until firm, add Whip it and mix with quark dough, finally add puréed or chopped strawberries.

Cut cooled off base cake horizontally in half, place a cake ring around, fill quark on the bottom part of the cake and place other half on top.

Let cool in the fridge overnight.

Dust with confectioners' sugar and remove cake ring.