Place puff pastry slices next to each other and defrost at room temperature for about 20 minutes. Defrost raspberries on a flat plate. Wash the nectarines, dab dry, halve, stone and dice the flesh.
Place 2 puff pastry sheets on top of each other and roll out into a rectangle (approx. 20 x 30 cm). Place on a baking tray rinsed with cold water. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes.
Let it cool down. Soak gelatine in plenty of cold water. Mix quark, sour cream, sugar and bourbon vanilla sugar. Squeeze the gelatine, dissolve carefully and add to the vanilla quark cream with a whisk, stirring constantly.
Carefully fold in the fruit and chill. Whip cream until stiff. As soon as the cream starts to gel, fold in the cream. Spread the vanilla curd cream on a pastry sheet. Place 2nd plate on top.
Smooth the sides. Chill for about 1 hour. Best cut into 8 pieces with a saw knife or electric knife. Dust with icing sugar and decorate with lemon balm as you like.
Results in about 8 pieces.