3 Eier
140 g Zucker
3 EL Wasser, warm
120 Mehl
1 TL Backpulver
Fett für die Form
Für die Creme
450 ml Sahne
2 EL Zucker
120 ml Milch
2 Packung Cremepulver (Vanille-Paradiescreme)
250 g Quark
250 g Schmand
Außerdem
550 g Erdbeeren, geputzt, leicht gezuckert
250 g Erdbeerkonfitüre
Schokoblättchen, white
Zubereitung

1. First, for the base, stir the eggs, water and sugar until the sugar is completely dissolved.
Fold in the flour mixed with the baking powder and pour into a greased tin. Then bake at 180 °C for about 35 minutes.
2. Next, for the cream, briefly stir the cream, milk and sugar, then add the paradise cream and continue stirring on a high setting until a stiff mass is formed.
Then stir in the quark and sour cream.
3. Now cut the cooled sponge cake in half. Spread a thin layer of cream on the first layer, top with the lightly sugared strawberries and spread with about a third of the cream.
Place the second layer on top and spread the cake all over. Fill the rest of the cream into a piping bag with a small hole attachment and pipe it onto the cake like spaghetti.
Now puree the strawberry jam, put it on the cake and sprinkle with the white chocolate flakes.
Enjoy your meal