Gooseberry Quark Torte

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead flour, almonds, sugar, vanillin sugar, egg yolk, fat, salt and ice water with the dough hooks of the hand mixer in a bowl. Form into a ball quickly with cool hands. Wrap in foil and put in a cool place for about 30 minutes. Place the short pastry on the bottom of a springform pan (26 cm Ø), cover with foil and roll out. Fold the edge of the springform pan and prick the pastry several times with a fork. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes until golden brown. Let rest for 5 minutes. Remove from the base and let cool off.

2. 2

   Drain gooseberries well, collect the juice. Bring 175 ml juice, vanilla sugar and lemon zest to the boil. Remove peel. Stir starch with 3 tablespoons of juice until smooth and bind the fruit juice with it. Set aside about 22 gooseberries for decoration. Stir the rest into the thickened fruit juice. Place the shortcrust pastry base on a cake plate and place a springform pan rim around it. Spread the slightly cooled compote evenly on the short pastry. Chill for about 1 hour. In the meantime soak gelatine in cold water for the quark cream. Separate the egg. Mix quark, lemon peel and juice, sugar, vanilla sugar and egg yolk. Squeeze the gelatine, dissolve it and mix with 2 tablespoons of the quark mixture. Then add to the remaining quark while stirring. Beat cream and egg white separately until stiff.

3. 3

   Chill for about 1 hour. In the meantime soak gelatine in cold water for the quark cream. Separate the egg. Mix quark, lemon peel and juice, sugar, vanilla sugar and egg yolk. Squeeze the gelatine, dissolve it and mix with 2 tablespoons of the quark mixture. Then add to the remaining quark while stirring. Beat cream and egg white separately until stiff. Fold the cream first, then the beaten egg white into the quark mixture. Spread evenly on the gooseberry compote and chill for approx. 2 hours. Roast the almonds until golden brown, let them cool down. Remove the cake from the cake crust. Whip cream and sugar until stiff. Fill into a piping bag with star-shaped spout and decorate the edge of the cake with it. Decorate with remaining gooseberries and almond flakes. Makes about 16 pieces

4. 4

   Fold the cream first, then the beaten egg white into the quark mixture. Spread evenly on the gooseberry compote and chill for approx. 2 hours. Roast the almonds until golden brown, let them cool down. Remove the cake from the cake crust. Whip cream and sugar until stiff. Fill into a piping bag with star-shaped spout and decorate the edge of the cake with it. Decorate with remaining gooseberries and almond flakes. Makes about 16 pieces

5. 5

   Plate: Palatine ceramics