Chocolate-strawberry-quark cake

Step 1/7

• 9⅜ g butter
• 6¼ g sugar
• ⅛ tbsp vanilla sugar
• ⅛ lemon (zest)
• ⅛ egg
• ⅛ tbsp water
• 18¾ g flour
• ⅛ tsp baking powder

• plastic wrap
• fine grater
• large bowl
• small bowl

To prepare the pastry, combine butter, part of the sugar, half of the vanilla sugar, and half of the lemon zest in a bowl. Separate an egg and mix the yolk with cold water and reserve the egg white separately. Add part of the flour and baking powder to the butter mixture. Knead everything to create a smooth dough. Cover in plastic wrap and refrigerate for approx. 30 min.

Step 2/7

• ⅜ eggs
• 12½ g sugar
• ⅛ tbsp vanilla sugar
• 9⅜ g flour
• ⅛ tsp baking powder
• 3⅛ g starch
• ⅛ tbsp unsweetened cocoa powder

• oven
• stand mixer with whisk
• fine sieve
• large bowl
• baking pan (26-cm/10-in.)
• small bowl

Preheat the oven to 175°C/350°F. Beat the remaining eggs plus the reserved egg white for approx. 5 min. until creamy. Add part of the sugar and the remaining vanilla sugar, and continue to beat. Combine remaining flour and baking powder, starch, and half of the unsweetened cocoa powder in a separate bowl, then sift and fold into the egg mixture. Fill batter in a baking pan, and bake for approx. 20 – 25 min. Remove from the oven and set aside to cool down.

Step 3/7

• butter for greasing

• fork
• springform pan (26-cm/10-in.)
• rolling pin

Turn the oven up to 200°C/390°F. Roll out the chilled pastry and place in a greased springform pan. Prick with a fork, then bake for approx. 15 min. Remove from the oven and set aside to cool down.

Step 4/7

• ⅛ tbsp strawberry jam

• knife

Spread strawberry jam across the cooled pastry base. Halve the sponge cake horizontally and place the first half on top of the jam.

Step 5/7

• ¼ leaves gelatin
• 25 g heavy cream
• 6¼ g sugar
• ⅛ tbsp unsweetened cocoa powder
• ¼ tbsp eggnog

• saucepan
• large bowl
• whisk
• small bowl

To prepare the chocolate cream, soak some of the gelatin in cold water. Beat part of the heavy cream and part of the sugar until stiff. Stir in the remaining cocoa powder. Squeeze excess water out of the gelatin, then heat up gelatin and eggnog in a saucepan, and stir until dissolved. Cool down and fold into the cream. Spread the cream across the first sponge cake base, then put the second sponge layer on top of the cream. Refrigerate.

Step 6/7

• 1 leaves gelatin
• 31¼ g strawberries
• 12½ g sugar
• ⅛ lemon (zest)
• ¼ tbsp lemon juice
• 62½ g quark
• 31¼ g heavy cream
• ⅛ tbsp red food coloring

• saucepan
• citrus press
• large bowl
• blender

To make the fruit cream, soak the remaining gelatin in cold water. Using a blender, puree half of the strawberries together with the remaining sugar and lemon zest, as well as the lemon juice. Now combine the strawberry mixture and the quark. Drain gelatin, squeeze out excess water, then heat gelatin together with a few spoons of the quark in a saucepan, and stir until dissolved. Fold into the remaining quark mixture and stir to combine. Beat part of the heavy cream and fold into the quark mixture together with the red food coloring.

Step 7/7

• 25 g heavy cream
• ½ tbsp chocolate shavings
• 31¼ g strawberries

• offset spatula
• piping bag (optional)
• decorating tip (optional)
• cake ring

Wrap a cake ring around the cake, then spread the fruit cream across the cake, and refrigerate for approx. 3 hrs. Afterwards, remove the cake from the pan, and beat the remaining cream for decoration. Also garnish with chocolate shavings and the remaining strawberries (or berries of your choice). Enjoy!

Enjoy your meal!