Biscuit cakes with vanilla curd and raspberries

Ingredients

Directions

1. 1

   Melt the butter. Coarsely chop 60 g biscuits and grind them finely in the universal chopper. Add 1 tablespoon of sugar to the butter and stir over low heat until the sugar is dissolved. Add the biscuit while stirring and let it cool down briefly. Put 1 heaped tbsp. biscuit-butter crumbs into 4 starter rings (6 cm Ø each) and press firmly. Chill for 15 minutes. Soak 3 sheets of gelatine.

2. 2

   Wash the orange hot, grate dry and finely grate half of the peel. Tear off the other half with a pestle ripper, cover with a damp cloth and chill. Halve the orange and squeeze 1 half. Cut the vanilla pod lengthwise and scrape out the pulp. Put the pod aside for decoration. Put grated orange peel, 2 tablespoons orange juice, 1 tablespoon sugar, vanilla pulp and quark in a bowl and mix. Heat 1 tbsp. quark mixture in a saucepan. Squeeze the gelatine, dissolve in it and remove from the heat. Stir in 1-2 tbsp. quark mixture and stir everything into the remaining quark mixture and chill. As soon as the mixture begins to gel, whip the cream until stiff and fold in. Pour the mixture into the moulds and chill. Soak 2 sheets of gelatine. Puree raspberries, up to 16 pieces, with 2 tablespoons of sugar and pass through a sieve.

3. 3

   Squeeze the gelatine, dissolve in it and remove from the heat. Stir in 1-2 tbsp. quark mixture and stir everything into the remaining quark mixture and chill. As soon as the mixture begins to gel, whip the cream until stiff and fold in. Pour the mixture into the moulds and chill. Soak 2 sheets of gelatine. Puree raspberries, up to 16 pieces, with 2 tablespoons of sugar and pass through a sieve. Heat 150 ml raspberry puree in a small pot. Squeeze out the gelatine, dissolve in it and let it cool down to room temperature. Pour onto the tartlets so that they are completely covered. Place 4 raspberries on each tart and chill for at least 3 hours. Cut the vanilla pod lengthwise into thin strips. Carefully remove the tartlets from the rings with a knife. Pull the rings off upwards. Arrange tartlets with remaining sauce on a plate, decorate with remaining orange zest, cookies and vanilla pieces.

4. 4

   Heat 150 ml raspberry puree in a small pot. Squeeze out the gelatine, dissolve in it and let it cool down to room temperature. Pour onto the tartlets so that they are completely covered. Place 4 raspberries on each tart and chill for at least 3 hours. Cut the vanilla pod lengthwise into thin strips. Carefully remove the tartlets from the rings with a knife. Pull the rings off upwards. Arrange tartlets with remaining sauce on a plate, decorate with remaining orange zest, cookies and vanilla pieces.

5. 5

   waiting time approx. 3 1/2 hours