Blueberry Quark Pie

by Editorial Staff

Summary

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

Ingredients

  • 100 g butter
  • 230 g ladyfiners
  • 8 sheets gelatin, white
  • 400 g blueberries, fresh or frozen
  • 100 g suar
  • 500 g low-fat quark
  • 250 g whipped cream
  • 1 lemon (s), juice it
  • possibly lemon balm
Blueberry Quark Pie
Blueberry Quark Pie

Instructions

  1. 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.
  2. 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.
  3. Decorate with the remaining blueberries and possibly lemon balm.

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