Strawberry Sheet Cake

Ingredients

• 4 eggs
• Pinch of salt
• 1 Vanilla bean
• 150 g butter
• 150 g coconut palm sugar
• 350 g spelt flour type 1050
• 2 tsp Baking powder
• 125 ml milk (3.5% fat)
• 4 sheets of white gelatin
• 250 g low‑fat quark
• 300 ml whipping cream
• 1 kg strawberries
• 2 packets red fruit glaze
• 5 tbsp almond flakes

Instructions

1. 1.

   Separate the eggs. Beat the egg whites with a pinch of salt into stiff peaks. Split the vanilla bean lengthwise and scrape out the seeds.

2. 2.

   Beat butter, vanilla seeds, 100 g coconut palm sugar and yolks until fluffy. Mix flour with baking powder and fold in alternately with milk. Fold in the beaten egg whites. Spread the batter onto parchment‑lined sheet pan and bake at 200 °C (180 °C fan) for about 30 minutes until golden yellow. Remove, let cool slightly, then flip, dampen paper and lift off.

3. 3.

   Soak gelatin in cold water. Mix quark with 2 tbsp coconut palm sugar. Dissolve gelatin in a small pot over low heat. Stir 4 tbsp of the quark cream into it and add to remaining quark.

4. 4.

   Beat whipping cream with remaining coconut palm sugar until stiff, fold into quark mixture and spread on cake base.

5. 5.

   Wash strawberries, pat dry, optionally halve. Arrange them evenly, stem‑up, tightly packed on cake, pressing lightly into quark‑cream layer. Cook fruit glaze according to package and pour over strawberries. Let cool.

6. 6.

   Toast almond flakes in a hot pan without oil at medium heat for 1–2 minutes. Sprinkle almonds over cake and serve cut into pieces.