for 12 pieces

Strawberries

300 g	strawberry, thinly sliced
2 tbsp	sugar
1	organic lemon use half of grated zest and 2 tbsp of juice

Quark mixture

500 g	half-fat quark
150 g	sugar
1 parcel	bourbon vanilla sugar
8 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
3 tbsp	water, boiling
2 dl	full cream
2	fresh egg whites
1 pinch	salt

Base

120 g

sponge fingers

Decoration

200 g

strawberries some cut in half, the rest in slices

How it's done

Strawberries

Mix the strawberries, sugar, lemon zest and juice, cover and set aside.

Quark mixture

Mix together the quark, sugar and vanilla sugar in a bowl. Dissolve the gelatine in the water, combine with 2 tbsp of the quark mixture and immediately stir into the remaining mixture. Whip the cream until stiff, place on top of the quark mixture.

Beat the egg whites with the salt until stiff, carefully fold into the quark mixture along with the whipped cream.

Base

Brush the inside of a springform pan (approx. 24 cm) with a little oil and line with cling film. Place the closed pan on a cake plate. Cover the base with tightly packed sponge fingers (sugar side down). Carefully spoon the reserved strawberries and resulting juice on top of the sponge fingers. Top with the quark mixture, then cover and leave to set in the fridge for approx. 4 hrs.

Decoration

Carefully remove the tin frame. Decorate the cake with strawberries.

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