Ingredients:
Sponge cake base according to this recipe
650 g quark
350 g cream
500 g strawberries or other fruit of your choice
1 packet of ground gelatin
Powder erythritol to taste
Springform pan with a diameter of 26 cm
Cake ring
baking paper
Preparation:
First bake the sponge cake according to instructions in a springform pan with a diameter of 24 or 26 cm. Then let it cool and cut crosswise.
Then let the gelatine swell with water according to the package instructions. Then whip the cream with powdered erythritol until stiff to taste.
Dissolve the gelatine in a hot water bath and mix with 2 tablespoons of cream.
Quickly mix the gelatin mixture with the remaining cream until evenly distributed.
Now carefully fold in the quark (I recommend doing this by hand, as a mixer often has too much power and the quark quickly becomes too liquid).
Then take out six beautiful strawberries of approximately the same size and set them aside. Wash the remaining berries, dab them and cut them into small pieces.
Fold the strawberry pieces into the cheese cream.
Now place the base of the cake on a surface. Now line the cake ring with baking paper and place it around the cake base.
Spread the cream evenly on top and place the cake lid on top. Chill the strawberry cheese cream cake for several hours.
When the cake is firm, carefully remove it from the mold and sprinkle with powdered erythritol. The cake is ready to eat!