Strawberry Cheesecake Sheet

Ingredients

• 200 g Whole Wheat Flour
• 50 g chopped almonds
• a pinch of salt
• 120 g raw cane sugar
• 4 eggs
• 150 g butter
• 700 g low-fat quark
• 1 packet vanilla pudding powder
• 350 g strawberries

Instructions

1. 1.

   Mix flour, almonds, a pinch of salt and 50 g raw cane sugar in a bowl. Add one egg and cubed butter, then knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Separate the remaining eggs. Beat egg whites with a pinch of salt to stiff peaks. Whisk yolks with quark, pudding powder and the remaining raw cane sugar until smooth. Gently fold the meringue into the quark mixture.

3. 3.

   Roll out dough on lightly floured surface into a rectangle (30 x 20 cm), place on parchment-lined baking sheet, stretch a baking frame around it and spread the quark batter over the crust.

4. 4.

   Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 45–55 minutes, covering with foil after 20 minutes. Remove from oven and let cool well.

5. 5.

   Wash strawberries, pat dry, trim stems, slice and arrange on the cooled cake. Serve the strawberry cheesecake sheet in cut pieces.