Obviously, I did not make this beautiful cake. Annette Volleman did, but she tells me that it is very possible for cooks like us to do. I’m still a little scared of it so I want some of you to try it and report back to me on how you did.
All I can tell you is that I bought it as a senior class fundraiser, and it is delicious with a capital D!
For the dough:
4 small eggs
160 gr sugar (3/4 cup)
40 gr butter (3 Tblsps)
135 gr flour (1 1/8 cup)
1 1/3 tsp baking powder
Preheat the oven to 400°F and line 2 spring form pans (26 cm in diameter) with wax paper. Beat the eggs together with the sugar and then stir in the melted and cooled butter. Slowly mix in the flour with the backing powder. Divide the dough between the 2 pans and then bake for 10 minutes until lightly browned. Immediately remove from pan and from the paper and let it cool.
For the cheese and cream mixture:
3 pkgs of gelatin powder
300 gr of frozen strawberries (+/- 11 oz)
2 – 3 tblsp powder sugar
125 gr butter (9 Tblsps)
250 gr sugar divided (3/4 cup and a little less than a ½ cup)
500 gr quark or light sour cream (2 cups)
350 ml heavy whipping cream (1 ½ cup)
Dissolve the gelatin powder in a little water.
Blend the thawed strawberries until smooth and sweeten with the powder sugar.
Cream the softened butter with the 160 gr of the sugar and add the egg-yolks.
Add the sour cream and the strawberries.
Use a zester and zest the peel from the lemon into the cheese mixture.
Use the juice from the lemon and mix it with the dissolve gelatin powder.
Heat the gelatin mixture up until liquid and then blend it slowly into the cheese mixture.
In a clean mixing bowl beat the egg-whites until they are very stiff and beat the remaining 90 gr of sugar into it.
In a different bowl beat the heavy whipping cream until firm.
Now carefully mix the egg whites and then the whipping cream with the strawberry cheese mixture
For the decoration:
150ml heavy whipping cream, fresh strawberries, and mint leaves
Put one of the cooled cakes on a platter and put the spring form pan outer edge around the cake.
Line it with wax paper.
Then carefully pour the strawberry –cheese mixture into the form and put it in the refrigerator to set for at least 3 hours.
Remove the pan and the wax paper.
Cut the 2nd cake into 16 pieces and arrange on top of the strawberry cheese cake.
For the decoration beat a little heavy whipping cream sweetened with sugar and pipe some swirls on top of the cake layer and decorate with fresh strawberries and mint leaves.