Summary

Ingredients

For the ground:

• 100 g butter
• 175 g biscuit (s), (butter biscuits)

For covering:

• 4 egg (s), separated
• 120 g suar
• 2 tablespoon vanilla sugar
• 250 g mascarpone
• 500 g low-fat quark
• 0.5 ½ lemon (s), juice and grated zest (untreated)
• 50 g cornstarch
• 300 g berries, mixed, fresh or frozen (e.. raspberries, currants, blackberries, blueberries)
• 75 g jelly, currant

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Instructions

1. For the bottom, put the shortbread biscuits in a freezer bag and crumble them finely with a rolling pin. Melt the butter in a saucepan, add the cookie crumbs and mix well.
2. Line a springform pan (30 cm) with baking paper, add the cookie dough, distribute it evenly and press firmly.
3. Beat the egg whites with 60 g sugar until stiff. Mix the egg yolks with the remaining sugar and vanilla sugar until frothy. Stir in the mascarpone, quark, cornstarch, lemon zest and lemon juice. Carefully fold in the egg whites.
4. Spread half of the cream on the biscuit base and smooth it out. Spread half of the berries on top (do not thaw frozen berries beforehand), spread the rest of the cream evenly on top. Spread the remaining berries evenly over the top.
5. Bake in a preheated oven at 160 ° C top / bottom heat (or 140 ° C hot air) for 45 - 50 minutes.
6. After cooling, decorate the cake with the currant jelly, which has been warmed up slightly (so that it becomes liquid).