Summary

Ingredients

• 1 packet puff pastry, (or homemade)
• 100 g jam, (apricot)
• 2 cl orange liqueur, (Cointreau)
• 4 sheets gelatin
• 2 egg yolks
• 1 egg (s)
• 80 g powdered suar
• 1 vanilla pod (s)
• 200 g quark, (curd cheese 20% fat)
• 400 ml whipped cream, (cream)
• Berries, (to decorate)
• mint
• Powdered sugar, for decoration

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Instructions

1. Soak gelatin in water. Mix the yolk, egg and sugar until frothy. Scrape out the pulp of the vanilla pod, add to the egg stripping. Stir in the curd.
2. Heat 100 ml whipped cream, squeeze out the gelatine well, dissolve in it. Gradually stir in the curd mixture to prevent the gelatine from clumping.
3. Whip the rest of the whipped cream until creamy and fold into the curd mixture.
4. Preheat the pipe to 200 degrees.
5. Roll out the puff pastry thinly and cut into 2 equal parts (the size of a loaf pan).
6. Place on a baking sheet lined with baking paper, pierce several times with a fork and bake in the oven for about 10 minutes until golden brown.
7. Let cool down.
8. Place a sheet of dough in the loaf pan lined with cling film, pour in the cream and cool for about 3 hours.
9. Lift the cuts out of the mold. Mix the jam with the orange liqueur and strain through a sieve. Spread it on the second sheet of pastry and place on top of the cream.
10. Use a sharp knife to cut into pieces of equal size and sprinkle with icing sugar. Garnish with seasonal fruits.