Strawberry Blueberry Cake von Food with Style, fertig angerichtet
Cake

Tarta de fresas y arándanos

Jugosa, cremosa y muy afrutada: textura suave, aspecto elegante y un sabor perfectamente equilibrado.

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Cocción 45 minutos

Ingredientes

  • Para la base del bizcocho
  • Para la capa de quark
  • Para la cobertura

Preparación

  1. 1
    Precalienta el horno a 175°C (350°F), calor arriba y abajo. Forra el molde desmontable con papel de hornear y engrasa ligeramente las paredes.
  2. 2
    Bate la mantequilla con el azúcar hasta que quede una crema lisa. Añade la vainilla.
  3. 3
    Incorpora los huevos de uno en uno, batiendo bien después de cada uno.
  4. 4
    Mezcla la harina, la levadura y la sal. Incorpóralas a la masa con movimientos envolventes y añade la leche hasta obtener una masa lisa.
  5. 5
    Reparte la masa de forma uniforme en el molde preparado.
  6. 6
    Para la capa de quark, mezcla el quark (o la mezcla de queso crema y yogur griego), el azúcar, el huevo, la vainilla y la maicena hasta que quede una crema lisa.
  7. 7
    Extiende con cuidado la mezcla sobre la base del bizcocho.
  8. 8
    Coloca las láminas de fresa en círculos desde fuera hacia el centro, cubriendo toda la superficie.
  9. 9
    Reparte los arándanos por encima y presiónalos ligeramente.
  10. 10
    Espolvorea con la almendra laminada.
  11. 11
    Hornea de 45 a 50 minutos, hasta que esté ligeramente dorada y el centro todavía tiemble un poco.
  12. 12
    Deja enfriar por completo y espolvorea con azúcar glas justo antes de servir. Cremosa, afrutada y preciosa: una tarta que entra tanto por los ojos como por el paladar

Video

Strawberry Blueberry Cake Questions

Fresh berries work best here, since the strawberries are sliced thinly and arranged in a circular pattern - frozen slices turn soft and lose their shape. If you only have frozen blueberries, scatter them on while still frozen and press them in gently so they don't bleed into the quark layer. Expect a slightly longer bake and a moister surface either way.

The recipe already offers the standard swap: 200 g unsalted cream cheese plus 50 g Greek yogurt in place of the 250 g quark. Make sure the cream cheese is unsalted, because the salt would compete with the vanilla and sugar in the layer. Mix it with the sugar, egg, vanilla and cornstarch exactly as you would with quark, until the mixture is smooth enough to spread over the soft batter.

You can line and grease the springform and slice the strawberries a few hours ahead, keeping the slices covered in the fridge. The cake batter and the quark mixture are best made just before baking, since the baking powder starts working as soon as the milk goes in. If you want to bake ahead, the finished cake keeps well overnight - just add the powdered sugar dusting shortly before serving.

Because of the quark layer and the fresh fruit, this cake belongs in the fridge in a covered container rather than at room temperature. Let it cool completely first, otherwise condensation will soften the almonds and make the berry topping watery. Dust it with powdered sugar only right before serving, as the sugar dissolves on the moist surface within a short time.

The biggest one is spreading the quark mixture too roughly, which pushes it into the soft cake base instead of leaving a clean layer - spread it carefully, as the recipe says, working from the middle outwards. The second is using butter straight from the fridge or cold eggs, so the butter and sugar never cream up smooth and the batter curdles when the eggs go in. Finally, don't skip pressing the blueberries in gently; loose berries roll off the surface as soon as you slice the cake.

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