Pot Cake with Strawberries

A cake recipe for all foodies:

If you don’t feel like kneading dough, use biscuits instead: Crumbled, mixed with melted butter and coarsely chopped, roasted hazelnuts, they make a wonderful-tasting base that stays crisp even when you have the quark layer on top in a moderately warm stove.

Crumble the biscuits, either in a hand mixer (electric chopper) or by rolling over them with a pasta walker. Pour the liquid butter over the crumbs and soak briefly.

Meanwhile, roast the hazelnuts in a 150 °C stove or in a dry frying pan for about 10 minutes until they are fragrant. Grind in a chopper until not too fine. Work into the soaked crumbs. Spread evenly in a cake springform pan and spread smoothly.

For the curd mixture, blend layered cheese, curd and eggs with a mixer, seasoning with sugar, vanilla and grated lemon zest (use lemons grown organically!). Spread evenly on the prepared base.

Bake the cake for half an hour in a moderately warm oven (150 °C !). Cool in the stove, so it stays in give better than if you expose it to too great a difference in temperature.

Rinse the strawberries, dab them on kitchen roll, remove the stalks.

Close together, spread them evenly on the surface.

The remaining strawberries are mixed with sugar until smooth and seasoned with juice of one lemon. They taste as a sauce to the curd strawberry tart.

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