Strawberry Stracciatella Slices

Floor:

1. Preheat the oven to 180 °. Make a shape of approx. 30 x 30 cm on the baking sheet out of parchment paper. Rinse the strawberries and then cut off the green so that they can “stand” afterwards. Put aside.
2. Beat the butter and sugar until frothy. Gradually stir in the two eggs. Mix the flour and baking powder and fold in. Spread the dough evenly in the pan and bake for about 20 minutes, until the surface is golden brown. Then take it out immediately and let it cool down.

Chocolate Layer:

1. Heat the cream in a saucepan and dissolve the slightly crushed couverture together with the coconut fat while stirring. Now spread the chocolate mass on the cooled base and – while the mass is soft – place the strawberries close together on the entire base with the point upwards. Put 6 larger strawberries aside for later decoration. Now cool for about 1 hour.

Stracciatella layer:

1. Soak gelatine. Mix the quark, mascarpone and sugar together. Squeeze out some gelatine and briefly dissolve in a saucepan over low heat while stirring. Remove from heat and let cool down briefly. Remove one tablespoon from the quark mass, stir it into the dissolved gelatin and then add everything to the quark mass and mix well.
2. Whip the cream until stiff and fold this – together with the chocolate chips – into the quark mixture.
3. Pour this mixture over the strawberries and smooth out. Now put the cake in the fridge for at least 2 hours.
4. Before serving, dust the surface with cocoa, garnish with 12 strawberry halves and just let them taste and enjoy …………………….