Classic strawberry cake with cream and almond brittle

| gluten-free |

Recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for the gluten-free strawberry cake

For 1 cake, approx. 24 cm x 24 cm

For the sponge base:

• 3 eggs, size M
• 90 g sugar
• 70 g soft butter
• 100 g Ruut cassava flour
• 40 g almond flour
• 1 tsp baking powder (3 g)

For the almond brittle:

• 100 g sugar
• 2 tbsp cream
• approx. 1 tbsp butter
• 4 tbsp flaked almonds

For the quark and cream filling:

• 350 g quark
• 40 g sugar
• 1 tbsp lemon juice
• 1/4 tsp vanilla powder
• 3 sheets of gelatine
• 250 g whipping cream
• 1 sachet of cream stabilizer

For the strawberries:

• 500 - 600 g strawberries (depending on size)
• 1 sachet of red cake glaze

Gluten-free strawberry cake with cream, step by step

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

Base:

1. Beat the eggs and sugar on the highest setting for approx. 5 minutes until fluffy, ideally with a stand mixer. Add the butter and mix in well.
2. Mix the cassava flour, almond flour and baking powder and add a spoonful at a time while stirring.
3. Pour the batter into the tin* and bake at 180 °C for approx. 13 minutes.

*The baking time may vary slightly depending on your cake tin.

Almond brittle:

1. While the cake is in the oven, prepare the almond brittle.
2. Melt the sugar in a saucepan, add the cream and butter and stir well. The sugar will clump a little at first but will dissolve again. Keep the caramel on the stove and keep stirring until the mixture is smooth and free of lumps.
3. Stir in the flaked almonds, pour the almond brittle over the still-warm cake (let it cool for approx. 2 minutes after it comes out of the oven) and spread it evenly. Leave the cake base to cool completely.

Quark and cream filling:

1. Soak the gelatine in cold water for a few minutes.
2. Mix the quark, sugar, lemon juice and vanilla powder.
3. Lightly squeeze out the gelatine and melt it in a saucepan, but do not let it boil! As soon as the gelatine has dissolved, remove from the heat and stir in 2 tbsp of the quark cream. Now mix the gelatine cream into the rest of the quark cream.
4. Briefly whip the cream, sprinkle in the cream stabilizer and keep whipping until the cream is stiff. Fold the cream into the quark cream and spread it evenly over the cake.

Strawberries:

1. Wash the strawberries, remove the green tops and cut them in half. Arrange the strawberries cut side up, slightly overlapping, on the cream filling.
2. Prepare the cake glaze according to the package instructions and pour it evenly over the strawberries. Chill the cake in the fridge for at least 3 hours, ideally overnight.
3. Carefully release the cake from the tin and serve.