Ingredients
For 14 portions
For the sponge base
5
Egg(s)
150g
Sugar
1sachet(s)
Vanilla sugar
1pinch(es)
Salt
100g
Flour
50g
Tapioca starch
100g
Strawberry jam, to brush
For the cream
500g
QimiQ Classic, unchilled
80g
Sugar
3tbsp
Lemon juice
400g
Strawberries, diced
100g
Low fat quark [cream cheese]
250g
Cream 36 % fat, whipped
2tbsp
Chocolate flakes
Preparation
- Preheat the oven to 190° C (conventional oven).
- For the base, whisk the egg, sugar, vanilla sugar and salt until fluffy. Sift the flour and starch together and fold carefully into the mixture.
- Place a baking frame (36 x 24 cm) onto a baking tray lined with baking paper and fill with the sponge mixture. Bake in the hot oven for approx. 25 minutes.
- Remove the frame, remove the baking paper and allow to cool.
- Spread the jam over the base and replace the clean baking frame.
- For the cream, whisk QimiQ Classic smooth. Add the quark, sugar and lemon juice and mix well. Fold in the strawberries, chocolate and whipped cream.
- Spread the cream over the base and chill for at least 4 hours, preferably over night.
- Portion and decorate as desired.
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