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Klassische Erdbeertorte mit Quark

Diese klassische Erdbeertorte mit cremiger Quarkfüllung, saftigem Biskuit und knusprigem Mürbeteig ist ein Stück pure Sommerfreude. Ein beeindruckender Kuchen, der gar nicht so schwer ist, wie er aussieht!
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Prep Time 1 hour 45 minutes
Cook Time 50 minutes
Total Time 2 hours 35 minutes
Course: Cake, Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

Für den Mürbeteig-Boden (For the Shortcrust Base)
  • 125 g Flour (all-purpose wheat flour)
  • 1/2 tsp Baking Powder (helps the base not get hard as a rock)
  • 50 g Sugar (2 tbsp)
  • Salt Pinch
  • 1/2 Egg (the rest goes into the sponge cake later!)
  • 75 g Cold Butter (very important for a crumbly dough, best in small pieces)
Für den saftigen Biskuit-Tortenboden (For the Moist Sponge Cake Base)
  • 50 g Melted Butter (melted and cooled down slightly)
  • 4 1/2 Eggs (preferably room temperature, then they become more foamy)
  • 4 tbsp Hot Water
  • 200 g Sugar
  • 1 packet Vanilla Sugar (extra aroma!)
  • Salt Pinch
  • 250 g Wheat Flour Type 405 (or another fine flour)
  • 1 tsp Baking Powder (for lift)
Zum Tränken der Biskuit-Böden (For Soaking the Sponge Cake Layers)
  • 2 tbsp Sugar
  • 200 ml Water (half hot, half cold)
Für die erfrischende Quark – Füllung (For the Refreshing Quark Filling)
  • 1 kg Strawberries (set aside 4 for garnish)
  • 500 ml Plain Yogurt (preferably a creamy one)
  • 500 g Low-Fat Quark (the basis for lightness)
  • 220 g Sugar (use 200g to 250g, 220g preferred)
  • 1 packet Vanilla Sugar
  • Lemon Juice (from half a lemon, adds freshness!)
  • 12 sheet Red Gelatine
  • 400 g Well-Chilled Whipping Cream
Zum Verzieren der Erdbeertorte (For Decorating the Strawberry Cake)
  • 300 g Well-Chilled Cream (for the rosettes and border)
  • 1 heaped tsp Sugar (to sweeten the cream)
  • 1 packet Cream Stabilizer / Sahnefest (so the cream stays firm)
  • 4 Strawberries (the ones you set aside)
  • Chocolate Sprinkles (or shavings, as you like, amount as needed)

Equipment

  • Hand Mixer
  • Springform Pan
  • Large Bowl
  • Small Pot
  • Spatula
  • Immersion Blender (optional)
  • Adjustable Cake Ring
  • Baking Sheet
  • Piping Bag with Star Nozzle
  • Palette Knife

Method
 

  1. Step 1: Prepare Shortcrust Base: Mix dry ingredients (flour, baking powder, sugar, pinch of salt). Add 1/2 egg and cold butter pieces. Quickly knead into a smooth dough. Roll out, cut to size with springform ring, transfer to baking sheet. Bake in a preheated oven at 175°C Umluft or 190°C Ober-/Unterhitze for about 12 minutes until the edge is lightly browned. Let cool.
  2. Step 2: Prepare Sponge Cake Base (Part 1): Melt 50g butter and let cool slightly. Prepare springform pan: line bottom with baking paper, do not grease the rim.
  3. Step 3: Prepare Sponge Cake Base (Part 2): In a bowl, beat the remaining 4 1/2 eggs, hot water, sugar, vanilla sugar, and pinch of salt with a hand mixer (whisk attachment) for at least 7 minutes until very foamy, light, and creamy. Mix 250g flour and 1 tsp baking powder separately. Gently fold the dry mixture into the egg foam using a spatula, just until combined. Gently fold in the cooled liquid butter.
  4. Step 4: Bake Sponge Cake: Pour batter into the prepared springform. Bake at 175°C Umluft or 190°C Ober-/Unterhitze for about 40 minutes. Do not open the oven door during baking. Let the sponge cake cool completely after baking.
  5. Step 5: Prepare Soak: Dissolve 2 tbsp sugar in 100 ml hot water. Add 100 ml cold water. Set aside.
  6. Step 6: Prepare Strawberries: Wash and drain strawberries. Carefully remove green tops. Set aside the 4 nicest strawberries for garnish. Puree half of the remaining strawberries with an immersion blender. Halve the other half.
  7. Step 7: Prepare Cake Layers: Place cooled shortcrust base on a cake plate. Spread a thin layer (1 tbsp) of strawberry puree on it. Slice cooled sponge cake horizontally once to get two layers. Place the bottom sponge layer on the shortcrust. Place an adjustable cake ring tightly around it. Soak the bottom sponge layer with half of the sugar-water soak.
  8. Step 8: Prepare Quark Filling (Part 1): In a large bowl, mix yogurt, quark, sugar (use 200g to 250g, e.g., 220g), vanilla sugar, lemon juice, and the pureed strawberries. Taste and adjust sweetness.
  9. Step 9: Prepare Quark Filling (Part 2 - Gelatine): Soak 12 sheets of red gelatine individually in very cold water for about 5 minutes until swollen. Gently squeeze out excess water. Place squeezed gelatine in a small pot and warm gently over very low heat, stirring, until completely liquid (do not boil). Temper the liquid gelatine by stirring in a few spoonfuls of the quark mixture, then quickly stir the tempered gelatine mixture into the rest of the quark filling. Mix well.
  10. Step 10: Finish Filling: Chill the filling briefly until it starts to thicken and gel slightly (check the edge). Whip 400g well-chilled whipping cream until stiff. Gently fold the whipped cream into the gelling quark filling. Do not stir wildly, just gently fold.
  11. Step 11: Assemble Cake Layers & Filling: Spread a thin layer of quark filling on the soaked bottom sponge layer inside the cake ring. Arrange the halved strawberries densely on top of the filling. Spread about three-quarters of the remaining filling over the strawberries and smooth the surface. Place the second sponge layer on top and soak it with the remaining sugar soak. Spread the last of the filling smoothly on top.
  12. Step 12: Chill Cake: Refrigerate the cake for several hours, preferably overnight, until the filling is completely set. This is crucial for easy slicing.
  13. Step 13: Decorate Cake (Part 1): Once well-chilled and firm, carefully remove the cake ring. Whip 300g well-chilled cream for decoration until stiff. Briefly stir in the 1 heaped tsp sugar and 1 packet cream stabilizer just before it's completely stiff.
  14. Step 14: Decorate Cake (Part 2): Reserve a quarter of the whipped cream and fill it into a piping bag with a large star nozzle. Spread the remaining cream on top and around the sides of the cake using a palette knife or wide knife. Pipe 16 rosettes (or as many as fit) on the upper cake edge. Quarter the 4 reserved strawberries and place one quarter on each rosette. Sprinkle chocolate sprinkles over the center of the cake and press some onto the sides.
  15. Step 15: Serve: Your perfect strawberry cake is finished! Serve immediately.

Notes

Tips for success: Use cold butter for a crumbly shortcrust. Beat sponge cake eggs for at least 7 minutes for ultimate fluffiness, and fold in flour gently. Process gelatine correctly by soaking, warming gently (not boiling), and tempering with the quark mixture before adding to the bulk. Allow the quark filling to start gelling before folding in the whipped cream. Crucially, chill the assembled cake for several hours or preferably overnight so the filling sets firmly, making slicing much easier. You can bake the shortcrust and sponge bases the day before and wrap them well. Store the finished cake in the fridge, covered (e.g., with a cake cover or cling film), for 2-3 days. Variations: Try different berries like raspberries or blueberries, add lemon zest or vanilla extract to the filling, or use chopped roasted nuts instead of chocolate sprinkles for the border.