Ingredients

  • For the Cake:
  • 125g Kerrygold Pure Irish Salted Butter
  • 200g of sugar
  • ½ tsp vanilla extract
  • 4 eggs (M)
  • 150g flour
  • 2 teaspoons of baking soda
  • 90ml tablespoons of milk
  • 200g icing sugar
  • For the Filling:
  • 500g strawberries
  • 375g Quark
  • 375g Mascarpone
  • ½ tsp vanilla extract
  • Icing sugar for dusting
  • 50g flaked almonds

Directions

  1. Preheat the oven to 175c.
  2. Mix the butter, 125g sugar and extract until frothy.
  3. Separate eggs. Add the egg yolks to the butter mixture one after the other and beat until creamy.
  4. Mix in the flour and baking powder, stir in the milk. Combine until smooth.
  5. Place half of the mix in a greased springform tin (22-24 cm) dusted with flour and smooth out a thin layer.
  6. Beat the egg whites until stiff, gradually stir in 200g of icing sugar.
  7. Spread half of the meringue mixture onto the dough so that an approximately 2 cm wide strip of dough remains free all around.
  8. Bake in preheated oven for 25-30 minutes. Remove and let cool.
  9. Let the bottom of the mould cool for approx. 10 minutes, then remove it from the mould.
  10. Wash the mould, grease again and bake a second base from the remaining dough and meringue. Let the layers cool.
  11. Wash strawberries carefully, drain well and clean. Cut the strawberries into slices and cover one of the two bases with them.
  12. Mix the quark, mascarpone, 75g sugar and vanilla, add to the strawberries and spread carefully on the first layer.
  13. Cover with the second base and chill the cake for about 1 hour. Decorate with flaked almonds and icing sugar and serve.

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