Strawberry and Quark Cake

Steps

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1. 1
   Preheat the oven to 180°C. Prepare a round cake tin by lining the bottom with baking paper and placing a strip of paper around the sides to aid unmolding.
   ▶ ≈1:48
2. 2
   Separate the egg whites from the yolks. Place the whites in one bowl and the yolks together with the quark in another.
   ▶ ≈0:57
3. 3
   Whisk the egg whites until foamy, then add caster sugar while continuing to beat until stiff peaks form and the mixture holds air well.
   ▶ ≈1:04
4. 4
   Gently fold the cornstarch into the whipped egg whites using a spatula, being careful not to deflate the mixture.
   ▶ ≈1:11
5. 5
   Fold the egg yolk and quark mixture into the whites with a spatula, maintaining the airy texture. Add lemon zest, lemon juice, and vanilla extract, and fold until well combined.
   ▶ ≈1:17
6. 6
   Pour the batter into the prepared tin and bake in the preheated oven for 35–40 minutes until the cake rises and sets.
   ▶ ≈2:07
7. 7
   Prepare the strawberry coulis: rinse and quarter the fresh strawberries, add a little lemon juice and caster sugar, and blend with an immersion blender until smooth. Transfer to a pot, heat gently over low heat, stirring for a few minutes until thickened, then remove from heat to cool.
   ▶ ≈2:19
8. 8
   Once the cake has cooled completely, carefully remove it from the tin. The cake will deflate slightly, which is normal—the texture should be very light and airy.
   ▶ ≈3:02
9. 9
   Decorate the top of the cake with fresh strawberries, cut into quarters or slices as preferred. Drizzle generously with the cooled strawberry coulis, and finish with a sprinkle of lemon zest and fresh mint leaves if desired.
   ▶ ≈3:16