Summary

Ingredients

• 1 cake base (biscuit base or shortcrust pastry to prepare and bake blind)
• 300 g berries (raspberries, strawberries, blackberries, ..)
• 3 egg yolks
• 100 g suar
• 500 g quark (low-fat quark)
• 1 lemon (s), add the juice
• 6 sheets gelatin
• 2 dl cream
• 3 egg whites
• Berries, for garnish

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Instructions

1. If you want, you can make a shortcrust pastry for the base. Since I usually have to go a little faster, I use a sponge cake base. Pierce the sponge cake base with the springform pan and remove the leftovers from the outside.
2. Stir the egg yolks with the sugar until the mixture is light and frothy. Add the low-fat quark and lemon and mix. Mix the berries (as I often have to go quickly, I take mixed frozen berries and thaw them) and add them to the mixture. Dissolve the gelatine (Attention !! Pay attention to the instructions on the packaging, sometimes the number of gelatine sheets required varies) Add and chill until the mixture is lightly firm. Whip the cream and fold it into the quark mixture. Beat the egg whites into snow and fold in carefully. Pour into the springform pan and let it set in the refrigerator for 2-3 hours. If you want, you can garnish with cream and berries.
3. This recipe can also be made with other fruits. For example, instead of mixing the berries / fruits with the curd mass, you can put them on the bottom and pass the pure curd mass over at the top. However, I prefer the above variant.