Strawberry Sheet Cake with Quark Cream
Ingredients
Dough
- 250 g softened butter
- 220 g sugar
- 2 pinches salt
- 4 large eggs
- 300 g all-purpose flour
- 3 tsp baking powder
- 50 ml milk
- butter or oil for greasing the baking sheet
Topping
- 1 package vanilla pudding powder
- 60 g sugar
- 450 ml milk
- 600 g quark
- 2 packages whipped cream stabilizer
- 1500 g strawberries
- 2 packages cake glaze powder
- 50 g sugar
- 450 ml water
Preparation
Preheat oven to 180°C (356°F) conventional or 160°C (320°F) convection. Grease a 38x45 cm baking sheet
Whisk vanilla pudding powder with 60 g sugar and 4-5 tablespoons milk until smooth
Boil the remaining milk, add the pudding mixture, and cook for 1 minute while stirring
Transfer the pudding to a bowl, cover with plastic wrap, and let cool slightly
Beat softened butter, 220 g sugar, and salt until fluffy
Add eggs one at a time, beating well after each addition
Mix flour and baking powder, then alternately add with milk to the butter mixture
Spread the batter on the prepared baking sheet and smooth the top
Bake for 20 minutes
Let the cake cool completely
Whisk the slightly cooled pudding, then fold in quark and whipped cream stabilizer
Spread the pudding-quark cream evenly over the cooled cake base
Chill in the refrigerator for at least 1 hour
Arrange the strawberries on the chilled cream layer
In a small saucepan, whisk together cake glaze powder, 50 g sugar, and water
Bring to a boil over medium heat, stirring constantly, until thickened
Pour the warm glaze evenly over the strawberries
Notes
This strawberry sheet cake with quark cream has been a family favorite since childhood
