Creamy - Light Strawberry Cake

Preheat the oven to 150°C (fan) and prepare a 26 cm springform pan.

Separate the eggs and put the egg whites into a clean mixing bowl.

Beat the egg whites with 3 tbsp hot water until stiff, then gradually add 90 g sugar and continue beating until it has dissolved.

Fold in the egg yolks briefly.

Mix the flour and baking powder and gently fold in until no dry flour is visible.

Pour the batter into the springform and smooth the surface.

Bake the sponge for about 20 minutes.

Remove the sponge from the oven and let it cool completely on a wire rack.

Stir the jelly powder (lemon) with 250 ml cold water in a pot and let it swell for 5 minutes.

Add 50 g sugar and heat the mixture while stirring; it must not boil. Then set aside and let cool.

Wash the strawberries, set aside 8 small ones for decoration and dice the rest. Puree 200 g strawberries with lemon juice.

Beat the quark, natural yogurt, sugar and vanilla sugar until creamy.

Whip the cream with the stabilizer until stiff and briefly rewhip the egg white as well (if it has fallen in the meantime).

As soon as the jelly begins to gel, gradually stir it into the quark cream. Then fold in 3/4 of the whipped cream.

Divide the cream in half. Stir the strawberry puree into one half and chill this strawberry cream for about 15 minutes.

Fold the remaining whipped cream into the plain (light) cream.

Fold the strawberry pieces into the strawberry cream and spread it over the cooled sponge. Chill for another 10 minutes.

Spread the light cream over the set strawberry cream and smooth the surface.

Chill the cake for at least 4 hours until well cooled and firm enough to slice.

Slice the reserved strawberries and use them to decorate the cake.