Strawberry Slices in Swiss Style

Ingredients

• 5 eggs
• 120 g raw cane sugar
• 1 tsp lemon zest
• 125 g wheat flour type 1050
• 1 tsp Baking powder
• 800 g strawberries
• 50 g powdered sugar from raw cane sugar
• 6 sheets gelatin
• 200 ml whipping cream
• 150 g Low-Fat Quark

Instructions

1. 1.

   Separate the eggs and whisk the egg whites into stiff peaks. Beat the yolks with sugar and lemon zest until a fluffy, pale mixture forms. Mix the flour with baking powder and fold it alternately into the whipped egg whites and yolk mixture. Line a 30 x 30 cm baking tray with parchment paper and spread the batter evenly on top. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 10–15 minutes until golden brown.

2. 2.

   Remove the sponge from the oven, let it cool, then lift it off the parchment. Place the cooled sponge onto a baking frame.

3. 3.

   Meanwhile, wash the strawberries gently, drain and de-stem them. In a tall bowl, combine half of the berries with powdered sugar and blend into a puree. Soak gelatin sheets in cold water for about 10 minutes, then melt them in a small pot over low heat until liquid. Stir three tablespoons of strawberry puree into the melted gelatin, then whisk the remaining puree into the mixture.

4. 4.

   Whip the cream to stiff peaks and fold it with the quark. As soon as the strawberry mixture starts to set, gently fold in the cream-quark blend. Cut the remaining strawberries into thirds and fold them into the strawberry-cream custard. Spread the custard over the cooled sponge and chill for at least two hours. Before serving, quarter the leftover strawberries and use them to garnish the slices. Serve cut into pieces.