Master chef
Utensils
Apron
baking paper
Bowl
Brush
Mixer
Dpringform pan (approx. 24 cm Ø)
Oven mitts
Paring knife
Rubber spatula
Tablespoon
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
Cling film
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Sponge
Line the base of a springform pan (approx. 24 cm diameter) with baking paper, close the tin. Place the sugar, eggs and salt in a bowl. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture is light and frothy. Mix the almonds, cornflour and baking powder, stir into the egg mixture using a rubber spatula. Transfer the batter to the prepared tin.
Bake
Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, tip the sponge out onto a cooling rack, remove the baking paper and leave to cool completely. Clean the tin frame, brush with a little oil and line with cling film, place on a cake plate.
Quark mixture
Place the sponge in the tin frame.Halve the strawberries, mix with the lemon juice, spread over the sponge base. Whip the cream until fluffy, set aside. Mix the quark and sugar in a bowl. Using the whisk on a mixer, thoroughly mix the gelatine into the quark mixture. Fold in the reserved cream, spread the quark mixture over the strawberries, cover and leave to set in the fridge for approx. 3 hrs.
Decorate
Cut the strawberries in half,remove the mint leaves, spread both on top of the cake along with the blueberries.
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