John Myers
Ingredients for 1 servings:
- 7 milk slices
- 250 g ricotta
- 250 g quark
- 1 vanilla pod(s), scraped pulp
- 3 tbsp sugar
- 500 g raspberries
- 4 sheets of gelatin
Instructions
Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes
simple, no baking, very variable
Line an 18 cm springform pan with baking paper and cover the bottom with (partially trimmed) Milchschnitten slices. Spread the raspberries on top. Mix the ricotta with the quark, vanilla seeds, and sugar. Soften the gelatine according to the package instructions, squeeze out the excess water, and heat until dissolved. Mix the gelatine with the ricotta mixture and spread the cream on the raspberries. Leave to cool in the refrigerator for at least 3 hours. Tips: You can, of course, use a larger springform pan; the quantities will need to be adjusted. Other fruits can be used instead of the raspberries, or you can make the cake without any fruit at all. If you like it sweeter, add more sugar. The quark cream can also be flavored, e.g. with Amaretto, Bailey’s, or syrup. If you want even more of a Milchschnitten flavor, you can also incorporate a few of these fillings into the ricotta cream.
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