Strawberry Cream Cake

Preheat the oven to 150°C fan (175°C conventional) and grease a 26 cm springform pan.

Mix the flour with the baking powder in a bowl.

Beat the egg briefly, then stir in the sugar, oil and vanilla yogurt.

Fold in the flour–baking powder mixture only briefly until a smooth batter forms.

Pour the batter into the springform pan and bake for about 30–40 minutes.

Let the cake rest for 10 minutes, remove it from the pan and let it cool completely on a rack.

Wash the strawberries, remove the calyx and cut them into small cubes.

Finely grate the peel of the organic lemon and squeeze out the juice.

Beat the quark with the powdered sugar, lemon juice and lemon zest until smooth.

Whip the cream with the whipping aid until stiff and gently fold it into the quark cream.

Carefully fold the strawberry cubes into the cream.

Spread the strawberry jam over the cooled cake base and spread the strawberry cream evenly on top.

Chill the cake for at least 60 minutes so the cream sets.

Decorate the cake as desired and serve well chilled.