Blueberry Quark Pie

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Put the biscuits in a freezer bag and crumble them with a rolling pin. Melt the butter and mix with the biscuit crumbs. Line the bottom of a springform pan with baking paper, add the crumbles and press evenly on, chill for about 30 minutes.
Soak the gelatine in cold water. If necessary, read the blueberries, rinse them carefully, put a handful aside. Puree half of the other berries with sugar. Mix the quark with lemon juice and blueberry puree. Dissolve the gelatin over low heat and stir into the quark mass. Whip the cream until stiff. As soon as the quark mixture begins to gel, fold in the cream and the remaining blueberries. Pour the mixture on the sponge cake base, smooth it out and refrigerate the cake for at least 6 hours.
Decorate with the remaining blueberries and possibly lemon balm.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.