Strawberry Quark Sheet Pan Cake Slices
Ingredients
Sponge cake base
- 250 g softened butter, plus extra for greasing the pan
- 200 g sugar
- 1 pinch salt
- 5 eggs
- 330 g all-purpose flour
- 3 tsp baking powder
Filling
- 200 g milk chocolate
- 600 g strawberries
- 2 tsp lemon juice
- 1 vanilla bean
- 8 sheets gelatin
- 750 g low-fat quark
- 100 g sugar
- 400 g heavy cream
Preparation
Grease a baking sheet (approximately 39x26x4 cm) and line with parchment paper.
Preheat the oven to 180°C conventional (160°C fan-forced).
Beat softened butter with sugar and salt until fluffy.
Add eggs one at a time.
Mix flour with baking powder and gradually fold into the batter.
Spread the batter onto the prepared baking sheet.
Bake for about 35 minutes.
Let the cake cool completely.
Meanwhile, chop the chocolate and melt over a double boiler.
Wash and hull the strawberries.
Halve 12 strawberries with their green tops and dip half of each into the melted chocolate.
Let the chocolate-dipped strawberries set on a piece of parchment paper.
Spread the remaining melted chocolate over the cooled cake base.
Puree the remaining strawberries with lemon juice and the scraped seeds of the vanilla bean.
Soak the gelatin in cold water according to package instructions.
Squeeze out the excess water from the soaked gelatin.
Whisk the quark with sugar in a bowl.
Warm 4-5 tablespoons of the strawberry puree with the squeezed gelatin until dissolved.
Stir the dissolved gelatin mixture into the quark.
Mix in the remaining strawberry puree.
Whip the cream until stiff.
When the quark mixture begins to set, fold in the whipped cream.
Spread the quark mixture evenly over the chocolate-coated cake base.
Chill for at least 1 hour.
Cut the cake into 24 pieces.
Garnish each piece with a half chocolate-dipped strawberry.
Optionally, decorate with mint leaves.
