Ingredients:
For the shortcrust pastry base:
125g flour
1/2 Teel. Backpulver
2 tbsp. / 50 g sugar
Pinch of salt
1/2 No
75g cold butter
For the sponge cake base:
50 g melted butter
4 1/2 Owner
4 tbsp. hot water
200g sugar
1 packet of vanilla sugar
Pinch of salt
250 g wheat flour type 405
1 Teel. Backpulver
To soak the biscuit bases:
2 tbsp. Sugar
200 ml water
For the curd filling:
1 kg strawberries (set aside 4 strawberries to decorate)
500 ml natural yoghurt
500 g Mager-Quark
200g to 250g sugar
1 packet of vanilla sugar
Juice of half a lemon
12 sheets of red gelatin
400 g well-chilled whipped cream
To decorate the strawberry cake:
300 g well-chilled cream
1 heaped teaspoon sugar
1 Päckchen Sahnesteif / Sahnefest
4 strawberries
Chocolate sprinkles
Preparation:
Shortcrust pastry base: For the thin shortcrust pastry base, mix 125 g flour, 1/2 teaspoon baking powder, 2 tablespoons sugar and a pinch of salt on the work surface. Crack an egg into a cup, mix with a fork, and add half of the egg to the flour along with 75 g of butter (the other half of the egg will be used for the sponge cake base). Quickly knead a shortcrust pastry with your hands. Roll out the shortcrust pastry with a little flour to a little larger than the
springform pan. Use the springform ring to cut out a round cake base. Pull a piece of baking paper under the shortcrust pastry base, lift the shortcrust pastry base onto a baking tray, and bake the base in a preheated oven at 175 degrees fan or 190 degrees lower/top heat for about 12 minutes until the edge of the shortcrust pastry begins to brown.
Sponge cake base: For the strawberry cake sponge, gently heat 50 g butter in the microwave or in a saucepan until the butter is liquid. Cover the bottom of the springform pan with baking paper and then place the springform ring on the base. Do not grease the springform ring. Then beat 4 1/2 eggs with 4
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