- 1 egg
- 40 grams sugar
- ½ tsp Vanilla sugar
- 30 grams Pastry flour
- 2 Tbsps cocoa powder
- 1 generous pinch Baking powder
- 2 packets vanilla pudding mix
- milk (according to pudding package instructions)
- sugar (according to pudding package instructions)
- 100 milliliters Whipped cream
- 200 grams Quark
- 50 grams sugar
- 300 grams Strawberries
- 6 sheets gelatin
- lemons (juice)
Line a baking sheet with parchment paper and preheat oven to 200°C convection (approximately 375°F).
Separate the eggs. Beat the egg whites sugar and vanilla sugar until stiff peaks. Wisk the egg yolks with baking powder and cocoa powder. Gently fold the mixtures together, evenly spread on the bottom of the pan and bake for 5-8 minutes.
Remove and let cool completely.
Wash strawberries, clean, drain well and cut into small pieces. Mix with lemon juice and 50 g (approximately 1/4 cup) sugar.
Prepare vanilla pudding according to package directions. Let cool, stirring occasionally.
Soak the gelatine in cold water.
Mix the quark with the whipping cream until smooth. Stir in the cooled pudding and melted gelatin until well combined. Gently stir in the strawberries just until combined, being careful to only leave a streak pattern. Top the cooled crust in the springform pan with the strawberry mixture and let cool in the refrigerator for at least 3 hours to set. Remove the outer ring of the springform pan before serving.