Fruity Mother’s Day Cake

Ingredients ()

5 eggs (medium-sized)
275 g of sugar
1 pinch of salt
150 g of flour
2 tsp. of baking soda
8 sheets of gelatine
250 g of Maintal Organic Strawberry Fruit Spread
250 g of low-fat curd
500 g of whole-milk yoghurt
1 package of vanilla sugar
600 g of whipped cream
300 g of strawberries
Chocolate hearts for decoration



1. Place baking parchment on the base of a springform pan (26 cm Ø). Separate eggs. Whisk the egg whites until stiff using the balloon whisk attachment on your electric mixer. While whisking, gradually sprinkle in 125 g of sugar and a pinch of salt. Mix in the egg yolks one at a time. Mix flour and baking soda, sieve onto the egg foam mass and fold-in gently. Fill the mass into the springform pan and smoothen. Bake in the pre-heated oven (electric oven: 175°C/ circulating: 150°C/ gas: please see manufacturer information) and bake for 20–25 minutes. Take the sponge cake out of the oven and leave it on a cake rack to cool while still in the springform pan.


2. Soak the gelatine in water. Remove the sponge cake from the springform pan and cut in half horizontally twice. Place a cake ring around the bottom base. Apply 1/3 strawberry fruit spread onto the base. Mix quark, yoghurt, 150 of sugar and vanilla-sugar until smooth. Squeeze the gelatine, dissolve and mix with some quark cream. Then stir-in the remaining cream. Place in the fridge. Beat 250 g of whipped cream until stiff. As soon as the cream starts to jellify, fold in the whipped cream.


3. Clean, wash and dab-dry the strawberries. Put 5 strawberries to the side for decoration and chop the rest into small pieces. Add and fold-in the chopped strawberries and spread approximately half the cream onto the base of the sponge cake. Lay a second sponge-cake base on top and press down gently. Apply 1/3 strawberry fruit spread. Smoothly spread the remaining cream on top of this. Place the third base on top and press down gently. Place the cake in the fridge for approximately 3 hours.


4. Beat 350 g of whipped cream until stiff. Apply 2/3 of the whipped cream around the sides of the cake. Fill the remaining whipped cream into a piping bag fitted with a small star-shaped nozzle and squirt a circle into the middle of the cake. Around the circle, squirt whipped cream hearts. Fill the whipped cream hearts and circle with the remaining strawberry spread. Cut the remaining strawberries into slices and decorate the side of the cake with these. Place the cake in the fridge for approx. 20 minutes. Decorate the cake with chocolate hearts shortly before serving.


Preparation time: approx. 2 hours. Waiting time: approx. 4 hours and 30 minutes.
Each piece of cake has approx. 1260 kJ, 300 kcal. Protein 7 g, fat 15 g, carbohydrates 33 g


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Fax: +49 (0)9521 9495-960


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Sonja Käb
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Fax: +49 (0)9521 9495-960

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