Fluffy Strawberry Quark Chocolate Sheet Cake
Ingredients
Cake base
- 250 g soft butter, plus extra for greasing the pan
- 200 g sugar
- A pinch of salt
- 5 eggs
- 330 g flour
- 3 tsp baking powder
Filling
- 200 g milk chocolate
- 600 g strawberries
- 2 tsp lemon juice
- 1 vanilla pod
- 8 sheets gelatin
- 750 g low-fat quark
- 100 g sugar
- 400 g heavy cream
Preparation
Grease a baking sheet (approx. 39x26x4 cm) and line with parchment paper. Preheat the oven to 180°C conventional (160°C fan).
Beat soft butter with sugar and salt until fluffy. Add eggs one at a time. Mix flour with baking powder and gradually stir in. Spread on the baking sheet and bake for about 35 minutes. Let cool.
Meanwhile, chop the chocolate and melt over a hot water bath. Wash and hull the strawberries. Halve 12 strawberries with stems and dip half into the melted chocolate. Let set on a piece of parchment paper. Spread the remaining chocolate on the cake base.
Puree the remaining strawberries with lemon juice and the scraped seeds of the vanilla pod. Soak gelatin in cold water according to package instructions. Whisk quark with sugar in a bowl. Warm 4-5 tablespoons of the strawberry puree with the squeezed-out gelatin and dissolve. Stir into the quark. Also stir in the remaining strawberry puree. Whip the cream until stiff. When the mixture begins to set, fold in the whipped cream. Spread the quark mixture evenly on the cake sheet and chill for at least 1 hour. Cut the sheet into 24 pieces and garnish each with half a chocolate-dipped strawberry. Optionally, use some mint leaves for additional decoration.
