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Quark and currant cake à la Gabi

updated

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Ingredients for 1 servings:

  • 750 g currants, washed, picked
  • 250 g cream cheese
  • 4 tbsp sugar
  • 1 egg(s)
  • 1 tbsp lemon juice
  • ½ pack of pudding powder, vanilla
  • 1 package of puff pastry, frozen, thawed
  • some condensed milk
  • some water
  • some sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Mix the quark with sugar, egg, lemon juice, and vanilla pudding powder. Stack the puff pastry sheets on top of each other and roll them out into a 30×20 cm rectangle on a little canned milk. Moisten a baking sheet with water, place the pastry on top, and roll up the long sides slightly. Spread the quark cream in the center of the pastry, top with berries, brush the sides with canned milk, and bake in a preheated oven at 175°C for 25-30 minutes. Sprinkle with sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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