Cheese cream tartlets from the glass

Louis Ramirez
very easy
4 4
20 mins
20 mins


Servings: 6
  • 2 Eggs (Gr. M)
  • 60 g + 1o0 g sugar
  • 60 g Flour
  • 1/2 TEASPOON Baking Powder
  • 125 g Raspberries
  • 500 g Edible quark (20 %)
  • 1 package Vanilla sugar
  • 300 g Whipped cream
  • baking paper


  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Separate the eggs. Beat the egg white with 2 tbsp. water until stiff, adding 60 g sugar.

  2. 2

    Stir the egg yolk into the beaten egg white. Mix flour and baking powder, sieve over the mixture and fold in. Spread the mixture on 2⁄3 of the baking tray. Bake in a hot oven for about 6 minutes. Take out and let cool down.

  3. 3

    Sort the raspberries and put 6 berries aside. Puree the rest with a hand blender and pass through a sieve. Mix quark, vanilla sugar and 100 g sugar. Whip cream until stiff and fold in.

  4. 4

    Cut out 12 circles from the sponge cake in glass size (approx. 7 cm Ø). Put 1 circle in each glass as a base. Spread 1-2 tablespoons of puree on each circle. Remove approx. 6 tsp. of the quark cream. Fill the rest of the cream and puree alternately into the glasses, twisting them slightly together.

  5. 5

    Place the remaining 6 sponge cake circles on the swirled quark cream. Place the rest of the quark cream in the middle of the sponge cake. Place 1 berry on each. Keep cool until serving. Decorate as desired with mini paper hats.

Nutrition Facts

410 kcal
37 g
22 g
15 g

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