1. Preheat the oven to 300°F (150°C) convection heat. Line a heart springform tin* or a heart cake ring* with baking parchment and grease lightly. If using a heart cake ring, make sure it sits well on a baking sheet with no gaps where batter could spill – secure with clamps or something similar if necessary (see photo).

2. For the cake batter, separate the eggs, add the egg whites to a large bowl and the yolks to a smaller bowl. Whisk the egg whites while slowly adding the sugar until you get a very airy and glossy meringue consistency. Whisk the egg yolks, add to the whisked egg whites and fold in. Mix the flour, cornstarch, baking powder, and salt, sift into the bowl and also fold in very gently. Pour the batter into the prepared tin/cake ring, smooth out the top and bake for about 20-25 minutes. Remove the cake from the oven, carefully loosen it from the tin/cake ring and let it cool completely on a cooling rack.

3. Cut the cooled cake in half horizontally to get a top and bottom layer. Place the cleaned edge of the heart springform tin or heart cake ring on a serving platter, then place the bottom cake layer inside. Place a cake foil* (4 inches) between the cake and the springform tin/cake ring. If possible, there should be no gaps between the cake and the foil. I had to help here and there with a small piece of aluminum foil to press the foil to the edge of the cake. Set aside.

4. For the cream filling, let the gelatin leaves soak in cold water for about 5-7 minutes. In a large bowl, mix the puréed strawberries with the quark, sugar, and vanilla extract. Whisk the heavy cream in a second bowl until stiff peaks form. Heat up a small saucepan on the stove, gently squeeze the gelatin leaves to remove excess water and gently warm them in the saucepan until completely dissolved. Add a small amount of the cream filling to the saucepan as well and mix with the dissolved gelatin, then add this mixture to the large bowl and mix until well combined. Let sit for a few minutes until the cream filling has thickened slightly thanks to the gelatin. In the meantime, clean and dry the extra strawberries and cut into small pieces. When the cream filling has thickened slightly, gently fold in the whisked heavy cream, then add the strawberry pieces and fold in as well. Pour the cream filling into the prepared mold on top of the cake layer, spread evenly then place the second cake layer on top and press down lightly. Place the cake in the fridge for at least 4 hours (or overnight).

5. Remove the cooled cake from the mold and remove the foil. To finish, you can simply dust the cake with confectioners’ sugar and/or decorate with some whipped cream and strawberries.