Summary

Ingredients

• 100 g strawberries, frozen (possibly raspberries)
• 5 egg (s)
• 150 grams flour
• 240 g suar
• 80 g butter
• 100 g couverture, semi-dark
• 100 ml milk
• 2 tablespoon powdered sugar
• 1 kg low-fat quark
• 1 teaspoon lemon peel, torn, unsprayed
• 100 g cornstarch
• 1 vanilla pod (s), (pulp)
• 125 g yourt, vanilla

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Instructions

1. Thaw berries. Separate 1 egg (yolk is not needed). Knead the flour with 40g sugar, egg white, 1 pinch of salt and butter to form a smooth dough. Wrap in foil and chill for 30 minutes.
2. In the meantime, chop the couverture, heat the milk and melt the couverture in it.
3. Puree the defrosted berries with 1 teaspoon powdered sugar.
4. Separate 4 eggs. Mix the quark with 175g sugar, lemon zest, cornstarch and the 4 egg yolks. Third of the quark mass. Mix the vanilla pulp and yoghurt with the first third. Mix the fruit puree in the 2nd third and the chocolate milk in the 3rd third. Beat 4 egg whites with the remaining sugar and a pinch of salt until stiff. Pour 1/3 of the egg whites under each of the masses.
5. Preheat the oven to 175 degrees (top / bottom heat).
6. Roll out the dough and place on the bottom of a greased springform pan. Spread the masses on top in layers (strawberry-vanilla-chocolate). Bake in the oven for about 60 minutes.
7. After cooling, decorate with cream (approx. 100 ml) and wafer rolls.