Frozen Baumkuchen

Name: Frozen Baumkuchen
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 500 g Low-fat curd; 6 TABLESPOONS Lemon juice; 80 g + 3 tablespoons sugar; 7-10 Tbsp Salt; 250 g Whipped cream; 300 g Blueberries; 75 g Butter; 150 g Shortbread (English short pastry); 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

500 g Low-fat curd
6 TABLESPOONS Lemon juice
80 g + 3 tablespoons sugar
7-10 Tbsp Salt
250 g Whipped cream
300 g Blueberries
75 g Butter
150 g Shortbread (English short pastry)
7-10 Tbsp Cling film

Directions

1
Mix quark, 3 tablespoons lemon juice, 80 g sugar and 1 pinch of salt. Whip cream until stiff and fold in. Sort blueberries, wash and drain. Puree the berries, except for 1 tbsp for decoration, 3 tbsp lemon juice and 3 tbsp sugar with a hand blender.
2
Line a box form (approx. 1 1/2 l capacity; 25 cm long) with foil. Spread 4 tablespoons of quark cream into the mould, freeze for at least 20 minutes.
3
Spread 2 tablespoons of berry mixture on the frozen quark cream, freeze for at least 15 minutes. Repeat 4-5 times until the quark and berry mixture is used up.
4
Meanwhile melt butter. Crumble the pastry finely and stir into the butter. Spread over the last layer before freezing and press down lightly. Cover with foil and freeze for at least 6 hours, preferably overnight.
5
Let the cake thaw in the fridge for 45-60 minutes before serving. Then turn out of the mould. Cut the ice cream into slices and decorate with remaining berries.