Strawberry cake so airy and light - very simple and delicious

Ingredients:

4 eggs (medium-sized, room temperature)

4 tablespoons hot water

180 g sugar

45 g butter

8 g baking powder

140 g flour

40 g cornstarch

2 teaspoons vanilla extract

Cream:

400 ml cream (cold)

2 packets of cream stiffener or 4 teaspoons

Sanapart

300 g quark/low fat

70 g powdered sugar

1 teaspoon vanilla extract

grated peel of half a lemon

A small bowl of chopped strawberries (dry the strawberries after washing so that they don't get wet and thin the cream)

Also:

Halved strawberries for the edge of the cake

Preparation:

Melt the butter in a small saucepan over low heat and leave to cool (the butter should not boil, just melt).

Beat the eggs at room temperature (this is very important) with a mixer on the highest setting.

Meanwhile, gradually add the hot water and then the sugar and beat for at least 10 minutes until the consistency thickens slightly.
Stir the vanilla extract into the mixture. Mix the flour, cornstarch and baking powder and sift into the mixture. Mix carefully either with the mixer on the lowest setting or with a spatula. This is very important because the eggs must not be folded in, otherwise the cake will not rise well.
Finally, add the melted butter and stir.

Line the bottom of a 26 cm tin with baking paper, but DO NOT grease the sides. This way the cake will rise evenly.
Bake in an oven preheated to 170 degrees for about 40-45 minutes.
Don't forget to do the toothpick test
For the cream, whip the cream with cream stiffener or Sanapart.
In the meantime, mix the quark, icing sugar, vanilla extract and grated peel of half a lemon. Add the whipped cream and fold in. Add the chopped strawberries and put in the fridge after mixing.

Halve the cooled cake layer horizontally. Place the bottom layer on a serving plate, put a ring around it and arrange the strawberries cut in the middle around the edges. Then add the filling and smooth it out.