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For Mother's Day, we're adding an extra portion of love to our Strawberry Quark Cake and decorating it with delicious Guylian Original Belgian Chocolates.
When I bake with my minis, we usually choose quick and easy recipes. But some occasions deserve a little more: more cream, more time, and more love! Today we're making a fresh Strawberry Quark Cake and crowning it with heavenly Guylian Original Belgian Chocolates in honor of Mother's Day!
These delicious Belgian seashell chocolates with their velvety hazelnut praline filling bring back wonderful childhood memories. I remember sitting in the kitchen with my sister and my mum, happily nibbling chocolates and finding it almost impossible to put the box away. In fact, it's almost a little miracle that we managed to decorate today's Mother's Day cake with these beautiful chocolates, because my mum and I have obviously passed our love for Guylian chocolates on to my minis too! 😉
Recipe für a Strawberry quark cake for Mother's Day
A layer cake always takes a little more effort than a simple loaf cake, but it's still perfect for baking with children. The magic word is breaking the recipe into steps. You can divide the process into several small tasks (baking the sponge, preparing the cream, assembling the cake, decorating), making it much easier for little bakers to stay engaged without running out of patience.
Ingredients for one Strawberry Quark Cake
Sponge dough
- 200 g flour
- 160 g sugar
- 3 eggs
- 160 g sunflower oil
- 80 ml water
- 1 packet of vanilla sugar (15g)
- 1/2 packet of baking powder (7 g)
- 2 tbsp baking cocoa
Strawberry Quark Cream
- 500 g quark
- 200 g whipped cream
- 200 g strawberries (100 g puréed, 100 g diced)
- 2 packet of vanilla sugar (30g)
- 2 tbsp San-Apart (or 1 packet whipped cream stabilizer)
- 3 Guylian Original Belgian Chocolates
Strawberry Chocolate Topping
- 100 g strawberry purée 5 fresh strawberries for decorating
- Agar-agar
- 12 Guylian Original Belgian Chocolates 3 additional Guylian chocolates, chopped
Baking accessories
2 mixing bowls, kitchen scales, hand mixer, rubber spatula Heart Shapped Baking Pan* (mini tip: You can also use a 26 cm springform pan and cut the baked cake into a heart shape using our printable heart template.), fork, tablespoon, measuring jug, cooling rack, immersion blender, knife, chopping board, saucepan, whisk, palette knife or offset spatula
Preparation
This Mother's Day cake can easily be prepared in several stages. For example, you can bake the marble sponge the day before. I recommend assembling the Strawberry Quark Cake on the day you plan to serve it. Since the filling contains a large amount of quark, it releases moisture into the air when left uncovered. This can cause small cracks to appear on the surface if the cake sits overnight in the refrigerator. If you need to prepare the cake ahead of time, simply replace the quark with whipped cream, which contains more fat and stays smooth much longer.
Sponge dough
- Preheat the oven to 180°C (350°F) top/bottom heat and grease the cake pan.
- Beat the eggs with the sugar and vanilla sugar for about 5 minutes until light and fluffy.
- Add the flour, baking powder, sunflower oil and water, then mix into a smooth batter.
- Pour half of the batter into the cake pan. Stir the cocoa into the remaining batter.
- Spoon the chocolate batter over the light batter. Use a fork to swirl both batters together to create a marble effect.
- Bake on the middle rack for about 60 minutes. Check for doneness using a skewer.
- Allow the cake to cool completely on a wire rack.
Strawberry Quark Cream
- Wash the strawberries and remove the stems.
- Dice 100 g of the strawberries.
- Purée the remaining 100 g with an immersion blender.
- Beat the quark with the vanilla sugar and 80 g of the strawberry purée until creamy.
- In a separate bowl, whip the cream together with the San-Apart until stiff. Carefully fold the whipped cream into the strawberry quark mixture. Chill until needed.
Assembling the Strawberry Quark Cake
- Finely chop 3 Guylian chocolates.
- Carefully cut the cooled marble cake horizontally into two layers.
- Place the bottom layer onto a cake plate. Spread the remaining 20 g strawberry purée over the sponge.
- Scatter the diced strawberries and chopped Guylian chocolates evenly across the cake layer.
- Spread half of the strawberry quark cream over the filling.
- Place the second sponge layer on top. Cover the entire cake with the remaining cream. Chill briefly while preparing the topping.
Strawberry Topping
While the cake is chilling, prepare the fruity topping.
- Heat the strawberry purée together with the agar-agar (according to the package instructions) in a saucepan. Simmer for about 2 minutes.
- Allow the mixture to cool slightly. Important: Don't let it cool completely, otherwise it will set before you can spread it.
- Now it's time to decorate! We sliced the remaining strawberries and arranged them together with the delicious Guylian Original Belgian Chocolates around the edge of the cake.
- For an extra chocolatey finish, we chopped three additional chocolates and sprinkled the pieces between the strawberries and whole chocolates.
And just like that, your Mother's Day Strawberry Chocolate Dream Cake is finished!
Of course, this Strawberry Quark Cake is a true showstopper for Mother's Day. But our „Herzmuffins mit lieber Botschaft“ or the „Beerige Schichtkuchen“ are also wonderful treats for mums and other very special people.
My minis and I wish you and your little bakers lots of fun recreating this recipe—and a wonderful Mother's Day!
Yours, Lia
Have you baked the recipe?
How exciting! We're really happy about that! We are pleased that we were able to delight you with our recipe. Feel free to share your treat with us on Instagram using the hashtag #backenmitminis.
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A colorful thank you
A colorful thank you goes out to Guylian for providing their delicious Original Belgian Chocolate Seashell Pralines. For my minis, using these chocolates was an absolute treat—and for me, it brought back wonderful childhood memories while baking and, of course, tasting them. Thank you as well for the trust you placed in us by allowing us to present your product with honesty, respect, and our genuine opinion.
A heartfelt “thank you”!
Notice: This article is part of a paid collaboration. On my blog, I only feature products, companies, and (online) shops that I personally believe in and that I feel offer genuine value to both my family and my readers while adding up to our “Baking pleasure” . If I discover a product through a possible cooperation that helps us to be happy, I will present it in an article based on my own written opinion.
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