Milk Slices

INSTRUCTIONS

• 1
  First, preheat the oven to 200 – 205 °C and prepare a baking sheet (30 cm × 40 cm), lining it with baking paper.
• 2
  Now take the eggs and separate the yolks from the whites: Put the yolks into a bowl and the whites into a taller container for whipping. Then take a larger bowl and pour in the shredded coconut, potato starch, Dutch cocoa, and baking powder.
• 3
  Next, add all the egg yolks and 1 tablespoon of honey to the bowl and thoroughly whisk the contents of the bowl. Then add a pinch of salt to the container with the egg whites and, using an immersion blender with a whisk attachment, whip the egg whites into stiff peaks (whipping takes approximately 3 minutes). Slowly and carefully fold the finished meringue into the mixture in the bowl.
• 4
  Spread the resulting mixture onto the lined baking sheet, place it in the oven, and bake for 8 – 9 minutes at 200 – 205 °C.
• 5
  After baking, let the sponge cool to room temperature for at least 30 minutes. Shortly before it finishes cooling, mix the ingredients for the filling in a larger bowl.
• 6
  Cut the cooled sponge in half. Spread one half with the quark filling, cover the filling with the second half of the sponge, and transfer the entire dessert to the freezer for 35 – 40 minutes.
• 7
  Cut the chilled milk slice into 6 portions and serve.