I made a simple egg-less sponge for the occasion and filled it with Quark Cheese (check out here for how to make quark cheese)and some roasted balsamic strawberries. The sponge came out superb and the thick quark cheese filling perfectly contrasted with the sweetness of the vanilla sponge. I did a melted chocolate swirls like lace to cover the sides. I was not perfectly happy with the outcome coz the cake looked a bit messy (not tidy) but my MIL loved it and of course it did taste good too. I just wish I could have gotten some more time to work on this cake to make it more presentable.
Eggless Vanilla Sponge Cake
Adapted from Sailu's Kitchen
(I made two sponges of 9 inches. The following recipe is for one sponge of 9 inches.)
1 1/2 cups all-purpose flour, sieved
1 cup curd/yogurt
3/4 cup sugar
1/2 tsp baking soda
1 1/4 tsps baking powder
1/2 cup refined oil
1 tsp vanilla essence
Preheat oven to 200 C for 10 mts. Grease and flour an 8″-9″ inch baking pan.
Cream the sugar and yogurt until the sugar is completely dissolved. Add baking pwd and baking soda and combine. Leave aside for 3 minutes. You will find that bubbles appear.
Add vegetable oil and vanilla essence and combine well. Now, slowly add little flour (about a tbsp) at a time and blend with the wet ingredients.
Bake in preheated oven at 200 degree C for 10 minutes, reduce temperature to 175 and bake for 20-25 minutes or till a toothpick inserted into the cake comes out clean. Cool the cake for 20-30 minutes and then overturn onto a plate.
Roasted Balsamic Strawberries
Adapted from Zoe Bakes
450-500gms strawberries, quartered
1/2 cup vanilla sugar
1/8 cup aged balsamic vinegar
Place the strawberries in a glass baking dish.
Sprinkle over the vanilla sugar, followed by the aged balsamic vinegar. Mix gently.
Bake in a preheated oven for 30 minutes. Allow to cool.
Drain strawberries. Put the liquid into a sauce pan, and reduce to a thick concentrate. It will thicken a bit as it cools. Chill before use.
400gms quark cheese (Homemade recipe here)
200ml low fat cream
1/2 cup powdered sugar
1 teaspoon vanilla essence
1 cup roasted balsamic strawberries (Reserve 1/4 cup for topping)
I drained my homemade quark for 2 days in the fridge.
Beat the quark cheese with powdered sugar and vanilla until smooth. Taste and adjust sugar if required.
Whip the cream to soft peaks, and fold into the whipped quark cheese.
Add the roasted balsamic strawberries (reserving 1/4 cup for topping), and gently fold in to mix through.
How to Assemble:
Take one sponge cake and spread 2/3 of the quark cheese and strawberries filling on it. Place the other sponge on top of it and cover the top and sides with the remaining filling.
Add a lace border if you like. Top with some jellied roasted balsamic strawberries.
Finish the top and edges off with chocolate shavings etc.
Chill well before serving so that the flavours mature.