John Myers
Ingredients for 6 servings:
- 1 pack of puff pastry (or homemade)
- 100 g jam (apricot)
- 2 cl orange liqueur (Cointreau)
- 4 sheets of gelatin
- 2 egg yolks
- 1 egg(s)
- 80 g powdered sugar
- 1 vanilla pod(s)
- 200 g quark (20% fat curd)
- 400 ml whipped cream
- Berries (for decoration)
- mint
- Powdered sugar, for decoration
Instructions
Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 50 minutes
Soak the gelatine in water. Beat the egg yolk, egg, and sugar until frothy. Scrape out the seeds from the vanilla pod and add them to the beaten egg mixture. Stir in the curd cheese. Heat 100 ml of whipped cream, squeeze out the gelatine well, and dissolve it in the cream. Gradually stir in the curd cheese mixture to prevent the gelatine from clumping. Whisk the remaining cream until creamy and fold it into the curd cheese mixture. Preheat the oven to 200 degrees Celsius. Roll out the puff pastry thinly and cut into two equal pieces (the size of a loaf pan). Place on a baking sheet lined with baking paper, pierce several times with a fork, and bake in the oven for about 10 minutes until golden brown. Allow to cool. Place one sheet of pastry in the loaf pan lined with cling film, pour in the cream, and chill for about 3 hours. Remove the slices from the pan. Mix the jam with the orange liqueur and pass it through a sieve. Spread the mixture over the second sheet of pastry and place it on top of the cream. Cut into equal-sized pieces with a sharp knife and sprinkle with powdered sugar. Garnish with seasonal fruit.
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