Added by maddimouse | Mon 13 Jul 2009 @ 06:38
This cake is pure bliss when itīs hot outside. We prefer it just taken out of the fridge so itīs cool. You can also use other fruit when strawberries are out of season or you want other fruit. I have used tinned peaches (use the liquid for the cast and fill it up with water if necessary), mangos, blueberries and cherries so far. You need a hand mixer for many cakes, but not for this one, a beater is enough! One bowl to prepare the shortcrust and later on the filling in it, a kitchen scale of course, the beater and the baking tray, thatīs all it takes. Again, just the way I like it, not a lot to wash up. It always took at least 2 hours for the cast to gelatinize completely when I baked this cake, so in case you want to serve this cake as a dessert for lunch or dinner it would be best to prepare it in the morning to make sure itīs perfect!
for the shortcrust:
250 g flour
150 g butter
100 g caster sugar
1 egg yolk
1 tsp lemon zests
for the cream:
250 g quark
200 g sour cream
100 g caster sugar
20 g cornstach
1 vanilla pod
4 eggs + 1 egg white
(opt: 2 cl of limoncello)
for the topping:
strawberries (amount depends on your taste, should of course cover all of the cake)
250 ml apple juice
1 tblsp cornstach
1 tblsp caster sugar
Quickly knead the ingredients for the shortcrust to a dough and leave it in the fridge for at least half an hour.
Preheat the oven to 175°C
Take a baking tray (28 cm in diameter) and take half of the dough, spreading it on the ground of the baking tray. Part the rest of the dough in pieces and roll them, press them against the side walls of the baking tray so the dough forms a bowl to hold the cream later. The side should be about 5-6 cm high.
Poke the bottom of the shortcrust with a fork a few times and bake it in the oven for about 10 minutes. This will make sure the shortcrust doesnīt get all soggy later and it wonīt break.
In the meantime, put all the ingredients for the cream into a bowl and whisk it with the beater until itīs a smooth mass.
As soon as the shortcrust comes out of the oven, pour the cream into the baking tray and place it back into the oven, baking it for another 30 to 35 minutes. Depending on your oven you might have to reduce the heat slightly towards the end so the short crust doesnīt burn.
As soon as the cake is done, take it out of the oven and let it cool off completely in the baking tray.
Prepare your fruit and put it on top of the cake.
Cook the apple juice with the cornstach and the sugar for a couple of minutes, then pour it on top of the strawberries. Make sure itīs all covered up.
Place the cake in the fridge as soon as the cast has cooled off a bit and leave it there until the cast has gelatinized and is not liquid anymore.