STRAWBERRY SPAGHETTI ICE CREAM CAKE

Ingredients
For the base:
3 egg(s)
150 g sugar
3 tablespoons water, warm
150 flour
1 tsp. baking powder
Grease for the mold
For the cream:
600 ml cream
2 tablespoons sugar
100 ml milk
2 pck. cream powder (vanilla paradise cream)
200 g quark
200 g sour cream
Also:
500 g strawberries, cleaned, lightly sugared
200 g strawberry jam
Chocolate flakes, white
Preparation
For a 28 springform pan.
For the base, mix the eggs, water and sugar until the sugar is completely dissolved. Fold in the flour mixed with the baking powder and pour into a greased pan. Bake at 180 °C for about 30 minutes.
For the cream, mix the cream, milk and sugar briefly, then add the cream of paradise and continue mixing on high speed until a stiff mixture is formed. Then stir in the quark and the sour cream.
Cut the cooled sponge cake once in half. Spread the first base thinly with the cream, top with the lightly sugared strawberries and spread with about a third of the cream. Place the second base on top and spread the cake all around. Fill the rest of the cream into a piping bag with a small hole attachment and pipe it as spaghetti on the cake.
Puree the strawberry jam, spread on the cake and sprinkle with the white chocolate flakes.
Don’t forget to save the recipe for later!