Strawberry Prosecco Slices

1.

Mix the eggs, 250 g sugar and vanilla sugar with the whisk of the hand mixer until frothy. Stir in flour, baking powder, oil and 175 ml Prosecco. Grease the baking tray of the oven (32 x 39 cm). Put the dough on top and smooth it out. Bake in the preheated oven (E stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 25 minutes

2.

Remove the cake from the oven and open it overturn a tray. Peel off the baking paper and let it cool down. Halve the plate crosswise and place on 2 boards. Place a multi-fold aluminum foil strip around each plate and fix it

3.

Soak gelatine in cold water. Wash and clean the strawberries and pat dry. Cut 200 g into small cubes and 500 g into quarters. Puree the remaining strawberries with 3 tablespoons of sugar and the juice of 1 lemon. Mix the sour cream, quark, 100 g sugar, 200 ml prosecco and the juice of 1 lemon. Squeeze out gelatine, dissolve it, stir in approx. 3 tablespoons of cream, then stir into the rest of the cream. Chill the cream until it starts to gel. Whip the cream. Fold the strawberry cubes and cream into the cream. Put half of the cream on each base and smooth it out. Approx. Chill for 1 hour

4.

Spread half of the strawberry quarters on each of the slices, pour the puree over them and decorate with chocolate rolls

5.

Waiting time approx. 1 1/2 hours