Strawberry Quark Slices

Preheat the oven to 150°C (fan) and prepare a baking sheet to fit.

Separate the eggs. Beat the egg whites with 3 tbsp hot water until stiff, gradually adding 75 g sugar and continuing to beat until the sugar has dissolved. Gently stir in the egg yolks.

Mix the flour with the baking powder and fold in briefly so the batter stays airy.

Spread the batter evenly onto the baking sheet and bake for about 10–15 minutes. Then remove from the oven.

Let the cake base cool completely on a wire rack. Fold a long piece of aluminium foil lengthwise several times to form a sturdy rim and wrap it tightly around the base.

Wash the strawberries. Set aside 150 g for decoration and puree the remaining strawberries. Cook the puree with the strawberry jam for about 2 minutes.

Soak the gelatin sheets in cold water.

Stir the quark, mascarpone, sugar, vanilla sugar and lemon juice until smooth.

Whip 200 ml cream together with 1 egg white until stiff.

Squeeze out the gelatin, dissolve it in the warm strawberry mixture and chill the mixture for about 30 minutes until it begins to set.

First fold the quark cream into the slightly gelling strawberry mixture, then gently fold in the whipped cream.

Spoon the strawberry-quark cream onto the cooled base and smooth the surface. Then chill in the refrigerator for about 5 hours to set.

Whip the remaining cream with vanilla sugar until stiff and pipe diagonal stripes on top. Garnish with the reserved strawberries and cut into rectangles.