Ingredients 

For the dough:
2 cups sugar
1 cup oil, e.g. B. Sunflower oil
2 packs of vanilla sugar
4 egg(s)
3 cup(s) of flour
1 pack of baking powder
1 cup of mineral water

For the cream:
500 g low-fat quark
500 g cream yoghurt
1 cup of cream
2 tablespoons lemon juice
2 packs of vanilla sugar
100 g powdered sugar
3 sheets of gelatine

Also:
300 g strawberries, frozen
powdered sugar or
100 g chocolate shavings

preparation

I used a cup with a capacity of 200 ml.

Briefly mix the sugar, vanilla sugar and oil together. Then stir in the eggs little by little – 45 seconds each. Mix the flour and baking powder together and add them little by little. Finally stir in the mineral water. Pour the dough onto a tray with a baking frame, smooth it out and bake in a preheated oven at 200 degrees for 25 minutes. Let the dough cool down.

For the cream, whip the cream until stiff. Mix the quark, yoghurt, vanilla sugar, lemon juice and powdered sugar together. Soak and dissolve the gelatine. Stir 2 tablespoons of cream into the gelatine and then quickly fold into the cream. When the cream begins to gel, fold in the cream. Put some cream in a piping bag with a small perforated nozzle and set aside. Spread the rest on the floor.

Puree the strawberries and sweeten with powdered sugar or sugar to taste. Pour the strawberry puree in dollops onto the cream. Pipe “spaghetti” onto the sauce using the piping bag. Sprinkle the cake with white chocolate shavings and then chill, e.g. B. overnight.

The cake tastes best well chilled.

If you have problems with gelatine, you can use mascarpone instead of yogurt and whip the cream with cream stiffener.