Three kinds of quark

Ingredients for 6 servings:

• 1 kg low-fat curd cheese
• 400 ml cream
• 100 g walnuts, without shell
• 1 jar sour cherries
• 50 ml syrup (woodruff)
• 10 cl rum
• 100 g sugar
• 5 pts. vanilla sugar
• 2 tbsp cinnamon
• ½ pack of pudding powder (vanilla)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with cherry, woodruff and nut

Drain the cherries, reserving the juice. Bring the cherries to a boil with a quarter of the juice; the rest will be needed later. Add the cinnamon. Blend another quarter of the juice with the vanilla pudding until smooth and add to the cherries. Simmer for 10 minutes and let cool. Chop the nuts, coarsely or finely, depending on your preference. Place the nuts in a pan and toast well, then deglaze with rum. Remove the pan from the heat and gradually sprinkle the sugar over them, stirring constantly. Return the pan to the heat occasionally, but never allow it to get too hot, or the nut mixture will clump. Let the nuts cool on a plate. Whip the cream until stiff, then mix with the quark and vanilla sugar. Divide the quark mixture into thirds. Mix one part with the woodruff syrup, one part with the remaining kirsch, and leave the last part as “plain.” Now pour everything into a cocktail glass in layers. Important: Pour the plain mixture first, as this is the heaviest. Then a layer of cherries, then the woodruff mixture, another layer of cherries, then a layer of nuts, then the cherry mixture and finally another layer of nuts.