350 g fresh strawberries, hulled and halved
2-3 tbsp caster sugar for dusting
Step-by-step instructions
Preparing the cake base
Step 1: Preheat the oven to 180 °C (gas mark 4). Grease a 23 cm springform pan thoroughly with cooking oil and line the base with baking paper to make it easier to remove.
Step 2: Crack the 3 eggs into a large bowl and add the vanilla sugar (or vanilla extract). Beat the eggs and vanilla with an electric mixer or whisk for 2 to 3 minutes until the mixture is light and slightly foamy.
Step 3: Gradually add the powdered sugar to the egg mixture and continue beating for 3 to 4 minutes until the mixture is light and creamy. The sugar should be completely dissolved.
Step 4: Add a pinch of salt to the mixture and beat briefly to combine. This will enhance the overall flavor of the cake.
Step 5: Combine the vegetable oil and milk in a measuring cup. Add the wet mixture to the egg and sugar mixture and mix on low speed until well combined.
Step 6: Whisk together the flour and baking powder in a separate bowl to ensure the baking powder is evenly distributed.
Step 7: Gradually fold the flour mixture into the wet ingredients with a spatula or wooden spoon. Mix until the flour is incorporated – avoid over-beating to prevent a tough cake.
Prepare the cottage cheese mixture
Step 8: Combine the cottage cheese, powdered sugar, and 1 egg in a medium bowl. Blend the mixture with a hand blender for 1 to 2 minutes until smooth and creamy, with no lumps.
Step 9: Taste the cottage cheese mixture and adjust the sweetness if necessary, adding an additional tablespoon of powdered sugar if desired.
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