Frozen Berries on Cream Curd with Flaked Almonds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- g 1,000 quark, whether lean or cream quark)
- 400 ml whipped cream
- 3 packs vanilla sugar
- 100 g suar, dependin on taste)
- 1 bag berries (frozen), mixed or exotic mix
- 100 g suar, brown
- 150 g almond (s) (almond flakes)
Print Recipe
Pin Recipe Instructions
- Put the quark, white sugar and vanilla sugar in a bowl and stir until creamy with the hand mixer. Whip the cream until stiff and fold into the quark cream. Roast the almond flakes in a coated pan without fat. Please do not stir, just swivel the pan, otherwise the flaked almonds will break.
- Fill a nice, large bowl with the frozen berries. Then you put the quark cream.
- So that the brown sugar can stick, I always moisten a strip of the peel above the quark layer with a damp cloth and sprinkle the brown sugar decoratively on the quark layer and the edge of the peel. I very carefully pluck a fork through the quark into the fruit and pull it up a bit so that you can just see a few berries. On top of that there are of course the roasted almond flakes
- .
- This dessert is always popular and would still taste good the next day - unfortunately there is hardly anything left over.
- Note: It tastes good even without the flaked almonds.
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