Quark cream

Ingredients for 12 servings:

• ½ liter of milk
• 1 pack of pudding powder, vanilla
• 200 g sugar
• 6 sheets of gelatin
• Lemon(s), the peel
• 250 g cream
• 4 tbsp jam, to taste
• 500 g quark

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Quark cream in sponge cake base

For the cake base, I use a sponge cake (see my recipe) with 3 eggs and then cut it in half. I make a vanilla pudding from the milk, sugar, vanilla pudding powder and lemon zest. First, soak the 6 sheets of gelatine, then squeeze them dry and stir them into the hot pudding. Stir the quark into the hot pudding and let the mixture cool. Whip the cream until stiff and then fold it into the cooled quark and pudding mixture. Spread the jam on the sponge cake base, put the cake ring around it and pour the quark, pudding and cream mixture onto the base. Now cover with the second half to cover. Chill for at least 2 hours. Decorate with icing sugar before serving. Variation I: It will be creamier if you use 500g of cream instead of 250g, but then you have to stir in 8 sheets of gelatine. Option II (for vegetarians): Instead of gelatin, you can also add 2 slightly heaped teaspoons of agar-agar to the milk and then let the milk boil for about 2 minutes before stirring in the custard powder. Option III: Once the quark mixture is on the cake base, you can refine the quark cream with any fruit you like. Simply place the fruit on top of the quark cream. They will sink in and will be visible somewhere in the middle when cutting. The fruit should be well drained and not add too much liquid to the mixture.