Strawberry Torte

Preheat the oven to 150 °C (fan) and grease a tart or pie pan well.

Separate the eggs. Place the egg whites in a clean bowl and whisk with 3 tbsp hot water until stiff.

While whisking, slowly sprinkle in 90 g sugar and continue whisking until the sugar has dissolved.

Briefly fold in the egg yolks.

Mix the flour and baking powder and finally fold them in gently into the egg mixture.

Pour the batter into the pan and bake for about 20 minutes. Then turn out onto a cooling rack and let cool completely.

Prepare the vanilla pudding according to the package instructions, but use only 300 ml of milk. Let it cool briefly.

Stir 2 tbsp sugar, vanilla sugar and quark into the lukewarm pudding until a smooth cream forms.

Spread the cooled base thinly with jam, fill with the cream and smooth it out. Chill for about 30 minutes.

Wash, hull and slice the strawberries and arrange them closely on the cream.

Prepare the tart glaze with the remaining sugar and 250 ml water (optionally with some strawberry syrup) according to the package instructions, bring to a boil and quickly pour over the strawberries.

Chill the torte until serving so the cream and glaze can set.