1. Make shortcrust pastry
For the cake base, knead 125 grams of flour with 50 grams of powdered sugar, 1 egg, 50 grams of butter cut into pieces, a pinch of salt and a pinch of baking powder to form a smooth dough.
2. Let the dough rest
Now wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.
3. Wash the strawberries
In the meantime, wash 300 grams of strawberries, remove the stems and leaves and quarter them.
4. Marinate the strawberries
Then place the strawberries in a shallow bowl, mix with 2 tablespoons of sugar and 2 tablespoons of amaretto and add 1 vanilla pod.
5. Let the strawberries steep
Now let the marinated strawberries steep in the refrigerator for about 1 hour.
6. Pour the batter into the mold
In the meantime, take the shortcrust pastry out of the refrigerator, roll it out, line a greased, flat cake tin with it and prick the pastry several times with a fork. Also pull up one edge and cut away the excess dough with a knife.
7. Bake the dough
Then cover the dough with baking paper, sprinkle with dried legumes and “blind-bake” in the oven at 200 degrees for about 10 minutes until it takes on a slightly brownish color.
8. Make quark filling
For the quark filling, put 250 grams of low-fat quark in a bowl and mix with 75 grams of powdered sugar and 1 packet of vanilla sugar.
Soak 1 sheet of gelatine (white) in cold water for 5 minutes, squeeze it out well, heat some whipped cream in a saucepan and dissolve the gelatine in it.
Beat the rest of the whipped cream with a hand mixer and stir together with the gelatine to form the quark mixture.
9. Spread the filling
Now distribute the quark cream evenly on the dough and smooth it out.
Finally, spread the marinated strawberries over the quark filling. Now put the cake in the fridge for a few hours and then serve.