Springtime Charlotte

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4. Grease a springform cake tin (28 cm diameter).

Melt the butter over a very low heat and let cool. Mix the flour and baking powder.

Beat the eggs and sugar with an electric beater until creamy. Add the lemon zest, the cream and a pinch of salt and mix well. Add the flour and baking powder, then the liquid butter, beating all the time. If the dough is still lumpy, beat a little longer.

Place the dough in the cake tin and bake for 10 minutes, then reduce the heat to 150°C (130°C in a fan oven), 300°F, gas 2. Bake for a further 30 minutes approx. Check with a wooden cocktail stick to see if the cake is done. Remove from the oven and cool on a wire rack.

For the filling, soften the gelatine in cold water. Mix the quark, yoghurt, lemon juice, zest, sugar, vanilla sugar and vanilla extract, stirring until smooth.

Heat the orange liqueur gently. Squeeze the water from the gelatine and dissolve in the orange liqueur. Stir a little of the quark cream into the gelatine mixture, then quickly mix into the rest of the quark cream. Fold in the whipped cream and strawberries.

Line a round bowl (upper diameter 28 cm) with clingfilm and pour in the filling. Slice the cake into two halves horizontally and place one half on the cream filling, pressing down lightly. Place in the fridge to chill for at least 3 hours.