Strawberry Sponge Cake
This Strawberry Sponge Cake with a fluffy sponge base and fresh strawberries is very easy to make yourself. The light quark cream without gelatine tastes simply fantastic.
Ingredients for Strawberry Sponge Cake:
FOR THE BISCUIT BASE:
3 eggs
100 g sugar
1 pinch salt
100 g Flour
1 TSP. baking powder
FOR THE FILLING:
500 g Low-fat quark
70 g sugar
200 g Cream
2 pck. Cream stiffener
250 g Strawberries
FOR THE DECO:
150 g strawberries
Instructions:
Preheat the oven to 350 degrees. Line a springform pan (Ø 20 cm) with baking paper.
Beat the eggs with the sugar and a pinch of salt for 4 minutes at top speed until foamy. Mix the flour with the baking powder and carefully fold into the batter with a spatula. Pour the batter into the tin and bake for about 25 minutes. After baking, remove directly from the tin and turn out onto a piece of baking paper. Leave to cool completely.
Mix the quark with the sugar. Wash and clean the strawberries and cut into small cubes. Whip the cream until stiff and add the cream stiffener. Stir the strawberry cubes and cream into the quark mixture.
Cut the sponge mixture in half horizontally. Put the bottom layer on a cake plate and place one cake ring tightly around it. Pour half of the quark cream onto the base and smooth it down. Place the second cake layer on top and spread the rest of the cream on top, smoothing it down. Chill for at least 1 hour. Garnish with more strawberries and pistachios just before serving.
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