Pancake cake

Ingredients for 4 servings:

• 200 ml milk
• 175 g flour
• 2 tbsp cocoa powder
• 3 eggs, separated
• 50 g sugar
• 1 tsp baking powder
• 1 sachet gelatin, ground
• 200 g yogurt (vanilla)
• 300 g strawberries
• 100 g sugar
• 500 g quark (low-fat quark)
• 150 g strawberries
• 50 g chocolate shavings

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with fruity strawberry filling

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar until the sugar has dissolved. Mix the flour with the baking powder and cocoa powder and gradually add them. Let it rest briefly. For the filling, beat the quark with the gelatine on high for 1 minute. Gradually add the vanilla yogurt and sugar and beat for at least 2 minutes. Hull the strawberries and pat them dry. Cut them into fine cubes and fold them into the mixture. In a hot pan, cook approximately 4-5 pancakes in batches from the batter. Let the finished pancakes cool. Place one pancake on a cake plate and spread with the quark mixture. Place a second pancake on top and top with more quark mixture. Continue in this way until you reach the last pancake. Place this last on the mixture and spread with the rest of the quark mixture. Hull 150g of strawberries, pat them dry, and halve them. Arrange them on the cake and sprinkle with the chocolate shavings. Refrigerate cake for at least 1 hour before serving.