John Myers
Ingredients for 1 servings:
- 200 g butter biscuits
- 2 tbsp oat flakes
- 75 g butter
- 9 sheets of gelatin
- 250 g currants, red, frozen
- 250 g wild blueberries, frozen
- 4 eggs
- 150 g sugar
- 750 g quark, min. 40%
- 1 small lemon(s)
- 2 cups whipped cream
- 2 packets of vanilla sugar
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 6 minutes; Total time approx. 13 hours 6 minutes
Preheat the oven to 220°C (top/bottom heat). Meanwhile, finely chop the butter biscuits in a plastic bag or use a food processor. Knead with the oats and butter to form a dough. Spread the dough evenly in a springform pan (approx. 26 cm) and bake for approx. 6 minutes. Then remove the springform pan from the oven and set aside. Soak the gelatin leaves in cold water. Briefly boil half of the red currants and the wild blueberries in a saucepan with 3 tablespoons of water. Then strain the berries and pass them through a sieve. Squeeze out the gelatin leaves and add them to the still-warm berry puree, stirring briefly. The gelatin should dissolve quickly. Separate the eggs. You will need 4 egg yolks and 3 egg whites. Squeeze the juice of a small lemon (or half a lemon). Mix the quark with the lemon juice, the egg yolks, and 100g of sugar. Add the berry puree and stir in. Beat the egg whites with 50g of sugar until stiff and fold in. Spread the quark mixture evenly over the biscuit base. Chill the cake (preferably overnight in the refrigerator). Remove the cooled and firm cake from the refrigerator. Whip the cream with the vanilla sugar until stiff and spread over the cake as desired. I always like to use a piping bag for this. Decorate the cake with the remaining berries as desired. Based on 12 pieces, each cake contains approximately 397 kcal.
Facebook Comments