Ingredients
Pie crust
3 eggs
80g sugar
1 pack of vanilla sugar
80g flour
20 g starch
½ pack of baking powder
cream
10 sheets of gelatin
500 g cream
1 pack of cream stiffener
250 g low-fat quark
250 g yogurt 3.5% fat
80g sugar
1 pack of vanilla sugar
1 ORGANIC lemon (zest + juice)
Topping
500g strawberries
2 packs of red cake icing
500 ml water
4 tbsp sugar
Instructions
For the cake base, beat the eggs with sugar and vanilla sugar for about 12 minutes until fluffy and light yellow. Mix the flour, starch and baking powder, sift into the egg mixture and stir in quickly.
Line the bottom of the springform pan with baking paper. Bake in a preheated oven at 175 degrees (O/U heat) for about 20-30 minutes until golden and then let cool completely.
To make the cream, soak the gelatine in cold water. Beat the cream with the cream stiffener until stiff and mix the quark with the yoghurt, sugar, vanilla sugar, lemon juice and zest well.
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