Strawberry cake so airy and light - very simple and delicious
Ingredients:
4 eggs (medium-sized, room temperature)
4 tablespoons hot water
180 g sugar
45 g butter
8 g baking powder
140 g flour
40 g cornstarch
2 teaspoons vanilla extract
Cream:
400 ml cream (cold)
2 packets of cream stiffener or 4 teaspoons
Sanapart
300 g quark/low fat
70 g powdered sugar
1 teaspoon vanilla extract
grated peel of half a lemon
A small bowl of chopped strawberries (dry the strawberries after washing so that they don't get wet and thin the cream)
Also:
Halved strawberries for the edge of the cake
Preparation:
Melt the butter in a small saucepan over low heat and leave to cool (the butter should not boil, just melt).
Beat the eggs at room temperature (this is very important) with a mixer on the highest setting.
Meanwhile, gradually add the hot water and then the sugar and beat for at least 10 minutes until the consistency thickens slightly.
Stir the vanilla extract into the mixture. Mix the flour, cornstarch and baking powder and sift into the mixture. Mix carefully either with the mixer on the lowest setting or with a spatula. This is very important because the eggs must not be folded in, otherwise the cake will not rise well.
Finally, add the melted butter and stir.
Line the bottom of a 26 cm tin with baking paper, but DO NOT grease the sides. This way the cake will rise evenly.
Bake in an oven preheated to 170 degrees for about 40-45 minutes.
Don't forget to do the toothpick test
For the cream, whip the cream with cream stiffener or Sanapart.
In the meantime, mix the quark, icing sugar, vanilla extract and grated peel of half a lemon. Add the whipped cream and fold in. Add the chopped strawberries and put in the fridge after mixing.
Halve the cooled cake layer horizontally. Place the bottom layer on a serving plate, put a ring around it and arrange the strawberries cut in the middle around the edges. Then add the filling and smooth it out.
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