Choux pastry with quark and cranberry filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Boil 1/4 litre of water, fat and salt. Stir in the flour all at once and stir the dough until it comes off the bottom of the pot as a lump and a white layer has formed on the bottom.

2. 2

   Put the dough into a mixing bowl and immediately stir in 1 egg. Let the dough cool down a little. Stir in the remaining eggs bit by bit. Pour dough into a piping bag with star-shaped spout. Spray a circle (approx. 24 cm Ø) in the shape of a snail on a baking tray lined with baking paper, leaving a gap of approx. 1 cm between the individual spirals.

3. 3

   Spray the outer spiral twice over each other as a border. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for approx. 25 minutes. Let the base cool down. Soak the gelatine in plenty of cold water.

4. 4

   Drain the cranberries and collect the juice. Mix quark, milk, lemon juice and zest and 75 g sugar. Squeeze out the gelatine and dissolve at low heat and stir into the quark cream.

5. 5

   Chill the cream. Whip 1/2 cup of cream until stiff. As soon as the cream begins to set, fold in the cream and 2/3 of the cranberries. Pour the cream into the choux pastry ring and spread. Chill the cake for about 1 hour.

6. 6

   Mix the cake glaze powder and the remaining sugar and place in a pot. Fill cranberry juice with water to 1/4 litre liquid, stir into the glaze. Bring to the boil while stirring constantly. Let the glaze cool down a little, then spread it on the quark cream and let it set.

7. 7

   Whip the rest of the cream until stiff. Spray the cake with a piping bag with star-shaped spout and sprinkle with the remaining cranberries. Makes about 16 pieces.