Light currant – curd – yogurt – slices from the refrigerator

Ingredients for 1 servings:

• 250 g waffles (egg waffles, 6 pieces), store-bought, not from the waffle iron
• 1 kg low-fat curd cheese
• 750 g low-fat yogurt
• 250 ml buttermilk
• ½ lemon(s), the juice
• 18 sheets of gelatin
• 4 tsp vanilla sugar, real
• 2 packets of vanilla sugar
• e.g. sweetener (or sugar)
• 1 kg red currants, stemmed (currants)
• 2 packs of cake glaze, red

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

without baking, with quark and red currants

Line a square springform pan (approx. 36cm x 33cm) with the egg waffles, trimming them slightly if necessary. The bottom doesn’t need to be completely covered; I always leave gaps of about 1cm. (So far, I’ve only made the waffles with store-bought egg waffles, and they don’t get soggy even after 2-3 days!) Soak the gelatin leaves in cold water for about 5 minutes according to the instructions. In the meantime, briefly mix the dairy products (except for a few tablespoons of buttermilk), vanilla sugar, sweetener (or sugar), and lemon juice with a mixer. Heat the remaining buttermilk and dissolve the well-squeezed gelatin completely in it. Stir a few tablespoons of the finished curd mixture into the dissolved gelatin. When it’s cool enough to handle, quickly stir it into the curd mixture (with a mixer). Just to be on the safe side, season again with sweetener, sugar, or vanilla sugar—the currants are sour enough! Pour almost half of the curd mixture over the egg waffles and spread evenly. When it’s firm enough that the currants no longer sink in (completely), spread about 350g of currants on top, pour the remaining currants over it, and then spread the rest of the currants on top – the currant mixture should be almost completely covered. When the curd mixture is firm enough (if the dairy products were well chilled, this will go pretty quickly), prepare the glaze according to the instructions, starting very carefully (so the curd mixture doesn’t mix with the glaze!) and evenly covering the currants, starting in the center. Place the slices in the refrigerator for a few hours (preferably overnight) to set, then remove the springform pan and serve. Of course, you can also use “regular” dairy products instead of skimmed milk!