Fruit curd cake

Ingredients for 8 servings:

• 1 cake base (buskit base, or make your own shortcrust pastry and bake it blind)
• 300 g berries (raspberries, strawberries, blackberries, etc.)
• 3 egg yolks
• 100 g sugar
• 500 g quark (low-fat quark)
• 1 lemon(s), the juice
• 6 sheets of gelatin
• 2 dl cream
• 3 egg whites
• Berries, for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

If you want, you can make a shortcrust pastry for the base. Since I usually need to make it a little faster, I use a sponge cake base. Pierce the sponge cake base with a springform pan and scrape away any excess. Beat the egg yolks with the sugar until the mixture is light and fluffy. Add the low-fat quark and lemon and mix. Blend the berries (since I often need to make it quickly, I use mixed frozen berries and thaw them) and add them to the resulting mixture. Dissolve the gelatin (note: follow the package instructions; the number of gelatin leaves required sometimes varies). Add it and refrigerate until the mixture is slightly firm. Whip the cream and fold it into the quark mixture. Whip the egg whites until stiff peaks and fold them in carefully. Pour into the springform pan and let it set in the refrigerator for 2-3 hours. If desired, garnish with cream and berries. This recipe can also be made with other fruits. For example, instead of mixing the berries/fruit into the quark mixture, you can add them to the base and then pour the “pure” quark mixture on top. However, I prefer the above-mentioned version.