German Strawberry Quark Sheet Pan Cake
Ingredients
Cake base
- 250 g soft butter
- Butter for greasing the pan
- 200 g sugar
- 1 pinch 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 (approximately 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
Gradually add the eggs
Mix flour with baking powder and gradually stir into the batter
Spread the batter onto the baking sheet and bake for about 35 minutes
Let the cake cool
Chop the chocolate and melt over a hot water bath
Wash and hull the strawberries
Dip 12 strawberries with stems in half into the melted chocolate and let set on parchment paper
Spread the remaining chocolate over the cooled cake base
Puree the remaining strawberries with lemon juice and the scraped seeds of the vanilla pod
Soak the 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 the dissolved gelatin mixture into the quark
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 over the cake sheet and chill for at least 1 hour
Cut the sheet into 24 pieces
Garnish each piece with a half chocolate-dipped strawberry
Optionally, decorate with mint leaves
