Strawberry and curd cheesecake
First base layer:
- 100 g butter
- 120 g sugar
- 1 tsp vanilla sugar
- 4 egg yolks
- 250 g plain flour
- 2 tsp baking powder
Second base layer:
- 4 egg whites
- 1 tsp lemon juice
- 200 g sugar
- 100 g almond flakes
Filling:
- 10 g gelatine
- 150 g orange juice
- 1 lime or lemon
- 300 g curd cheese
- 100 g sour cream (20%)
- 250 g whipping cream
- 150 g sugar
Decoration:
- 600 g strawberries
Start with the first base layer. Beat the butter and sugar, add the egg yolks. Mix the flour with the baking powder and combine the two mixtures. Divide in half. Take two 26 cm cake tins and fill the bottom of both tins with the mixture. Bake for 15 minutes at 180 °C. While the bases are in the oven, start preparing the second base layer.
Whisk the egg whites with the lemon juice until stiff peaks form, add the sugar and whisk some more. Take the bases out of the oven and spread the second layer on them, sprinkle the almond flakes over the mixture and put them back in the oven for 10–15 minutes. Then let them cool.
To make the filling, soak the gelatine in the orange juice and heat without bringing the mixture to a boil. Whisk the curds, sour cream, whipping cream and sugar until smooth. Add the gelatine to the curd mixture and stir thoroughly. Set 10 strawberries aside, cut the rest into pieces and add them to the mixture. Pour all of the filling into one tin, remove the base from the other tin and place it on top of the filling. Refrigerate the cake for at least 2 hours. Decorate the cake with strawberries!