300 grams of sugar
1 pinch(s) of salt
360 grams of flour
2 teaspoons of baking soda
1 vanilla pod(s), scraped pulp from it
200 grams of whipped cream
250 g cream quark, 40% fat
500 g mascarpone, alternatively double cream cheese
1 tsp orange zest, untreated, grated
50 g powdered sugar
500 g fruit (strawberries, bananas, blueberries, grapes)
1 small Can/s pineapple, pieces, drained weight 260 g
1 small Can(s) mandarine(s), drained weight 175 g
2 packs of cake glaze, white
Line the baking tray with baking paper, preheat the oven to 180 C.Dough:
Separate the eggs and beat the egg whites into egg whites. Using a hand mixer, beat the egg yolk, vanilla pulp, sugar and salt until fluffy. Mix flour with baking powder and slowly add to the egg yolk mixture. Stir in carefully. Finally, the whipped cream is carefully folded in.
Immediately place the biscuit mixture on the baking tray and bake in the lower third of the oven for approx. 20-30 minutes.
Loosen the finished biscuit from the edge with a knife and place on an oven rack to cool.
Whip the cream. Grate orange zest. Mix the quark with the mascarpone, orange zest, lemon juice and powdered sugar.
Fold in the cream. Taste and if it’s not sweet enough, just add a little more powdered sugar.
Wash and trim fresh fruit. Cut strawberries in quarters, slice bananas, halve grapes.
Drain canned fruit. Reserve the juice for the cake glaze.
You can also use other types of fruit, e.g. cherries, gooseberries or fresh raspberries. Turn out the sponge cake onto a large plate (tray), remove the paper. Spread the quark mixture evenly over the biscuit. Using a knife, score 24 pieces (4 by 6 squares) into the cream.
Top each square with a different type of fruit.
Prepare the frosting according to the instructions on the package with the sugar and reserved fruit juice. Then spread thinly on the fruit with a pastry brush. If you want, you can spread lemon balm leaves on top at the end. If you finish the sheet cake just before serving, you can also omit the glaze.