½envelope vanilla sugar or ½ teaspoon vanilla extract
A pinch of salt
¾cupplus 2 tablespoons (120 g) all-purpose flour
Topfen Filling
8ounces(250 ml) whipping cream
½envelope vanilla sugar or ½ teaspoon vanilla extract
18ounces(500 g) topfen 20% fat quark, cheese or farmer’s cheese
Zest and juice of ½ an organic lemon
¼cup(50 g) granulated sugar
1 ⅓pkg. agar-agar gelling powder i.e. Spar Bio Vegan
½cup(120 ml) cold water
Strawberry Layer
2tablespoonsstrawberry jampreferably seedless
1 ½pints(500 g) fresh strawberries
1envelope red jelly*
4tablespoonsgranulated sugar
Instructions
For the Sponge:
Preheat oven to 350°F (175°C). Line bottom of 10-inch (26 cm) springform pan with parchment paper and grease the sides of the pan with butter. Beat eggs with granulated sugar, vanilla and salt until very thick and light (8 minutes on high speed). Sift flour over the egg mixture in two batches and carefully fold it in until there are no streaks of flour visible. Spread the batter in the prepared pan and bake for about 20 minutes, until cake is golden brown and firm to the touch. Cool in the pan on a wire rack.
For the Topfen Filling:
Beat whipping cream into stiff peaks and set aside. In a large mixing bowl, beat topfen, lemon zest and juice, sugar and vanilla sugar until smooth. In a small saucepan, stir together agar-agar gelling powder and cold water and bring to a boil. Add 4-5 tablespoons of the topfen mixture and bring to a boil again. Remove from heat and allow the mixture to cool for 5 minutes. (In the meantime, get everything ready to assemble your cake because the filling will set quickly.) Whisk the agar-agar mixture into the remaining Topfen mixture. Fold in the whipped cream.
Assembly:
Remove the cake from the pan and peel off parchment paper. Split the cake it half horizontally. Place the bottom cake layer on a cake platter and tighten the cake ring around it snugly. Spread the Topfen filling on the cake. Lay the top half of the cake over the topfen filling and press it down gently. Cover torte with plastic wrap and chill for at least four hours or overnight.
For the Strawberry Layer:
Wash strawberries and pat dry. Spread cake thinly with jam. Trim the strawberries and halve or quarter them, depending on their size, and arrange on top of the cake, cut side down. Prepare glaze according to package directions and spoon over the strawberries. Allow to set before cutting cake into slices.
Torte may be stored chilled for up to three days.
Notes
*Red jelly (red Tortengelee or Tortenguss in German) is a plant-based powder that is made into a Jello-like glaze which is poured over the fruit and cake. Plant-based strawberry Jello may be substituted or a glaze made of starch, sugar and water (similar to a strawberry pie filling). More info here.