Sheet Cake with Asparagus

Ingredients

• 1 kg green asparagus
• 400 g spelt flour type 1050
• 2 tsp Baking powder
• 750 g low-fat quark
• 70 g rapeseed oil (7 tbsp)
• Salt
• 5 eggs
• 300 g cream cheese (13% fat) with herbs
• black pepper

Instructions

1. 1.

   Wash the asparagus, peel the lower third and remove woody ends. Cut into about 3 cm long pieces.

2. 2.

   Mix flour and baking powder in a bowl. Add 250 g quark, oil and ½ tsp salt. Knead with hand mixer attachments until smooth. If dough is too stiff, add a little water (50–100 ml).

3. 3.

   Line a baking sheet with parchment paper. Roll the dough thin between two layers of cling film with a rolling pin and place on the sheet. Prick several times with a fork and bake in a preheated oven at 200°C (180°C fan or gas level 3) for about 10 minutes.

4. 4.

   Meanwhile, separate the eggs. Place yolks in a bowl, add remaining quark and cream cheese. Season with salt and pepper, then whisk smoothly with hand mixer paddles.

5. 5.

   Beat egg whites with a pinch of salt into stiff peaks. Fold into the yolk-quark mixture with a whisk. Spread the batter over the pre-baked base, arrange asparagus pieces on top and press lightly. Return to oven and bake for about 35 minutes until golden.