|1||Sponge cake cake bottom 17er|
Cheese cream cake with strawberries is easy to prepare and its size is ideal for 2 people. For the cheese cream cake with strawberries a finished sponge cake base with a diameter of approx. 17 cm is used. Place the sponge cake base on a cake plate. Strawberries clean and some strawberries for the decoration in larger cubes cut. Cut the remaining strawberries into small cubes and sweeten with 1 teaspoon sugar. Soak gelatine in cold water for approx. 10 minutes. Put an egg yolk with milk and the remaining sugar in a small saucepan. Add a small pinch of salt and a few drops of lemon aroma and heat slightly while stirring, but do not boil, otherwise the egg yolk will stick. Beat the egg yolk with the beaters from the hand mixer until it becomes slightly lighter and the volume slightly increases. Squeeze out the gelatine and dissolve in the warm egg mixture. Remove the pot from the heat and stir in 2 tbsp. quark. Only then stir the mixed mass under the remaining quark so that no lumps form. Mix the sugared strawberries with the curd cheese. Whip the cream until stiff and fold in. Spread the mixture loosely on the sponge cake base, as shown in the picture above, and decorate with the remaining strawberries. Put the cheese cream cake with strawberries about 2 hours in the fridge.