Pancake Quark Lasagne

Name: Pancake Quark Lasagne
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Eggs (size M); 2 Egg yolk (size M); 100 ml Milk; 100 ml Mineral water; 100 g Flour; 12 sheets white gelatine; 500 g Low-fat curd; 200 g Mascarpone; 7-10 Tbsp pulp of 1 vanilla pod; 4 TABLESPOONS Lemon juice; 3 TABLESPOONS Sugar; 1 glass (530 ml) Red groats (filling quantity 520 g); 100 g Dark chocolate coating; 100 g Currant panicles; baking paper; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Eggs (size M)
2 Egg yolk (size M)
100 ml Milk
100 ml Mineral water
100 g Flour
12 sheets white gelatine
500 g Low-fat curd
200 g Mascarpone
7-10 Tbsp pulp of 1 vanilla pod
4 TABLESPOONS Lemon juice
3 TABLESPOONS Sugar
1 glass (530 ml) Red groats (filling quantity 520 g)
100 g Dark chocolate coating
100 g Currant panicles
baking paper
7-10 Tbsp Grease

Directions

1
Line a baking tray with baking paper and place it in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2). Mix eggs, egg yolk, milk, mineral water and flour to a smooth dough. Grease baking paper, pour dough on top. Bake in a preheated oven for 15-20 minutes. Then quarter the dough sheet. Soak 4 and 8 sheets of gelatine separately in cold water.
2
Mix quark, mascarpone, vanilla pulp, lemon juice and sugar. Squeeze 8 sheets of gelatine, dissolve lukewarm. Stir in 2 tablespoons of red fruit jelly. Stir into the rest of the red berries. Place 2 quarters of the dough on top of each other in a mould (approx. 16 x 19 cm). Spread half of the groats on top and chill. Squeeze 4 sheets of gelatine, dissolve lukewarm. Stir in 2 tablespoons of quark cream. Stir into the rest of the cream. Spread half on the layer of red fruit jelly. Cover with another 2 dough quarters.
3
Spread half of the groats on top and chill. Squeeze 4 sheets of gelatine, dissolve lukewarm. Stir in 2 tablespoons of quark cream. Stir into the rest of the cream. Spread half on the layer of red fruit jelly. Cover with another 2 dough quarters. Spread the rest of the porridge and cream on top. Place in the refrigerator for 2 hours. To decorate, chop the chocolate coating and melt in a hot water bath. Dip a part of the currant panicles into the chocolate and let it set. Decorate lasagne with fresh and dipped panicles before serving
4
Spread the rest of the porridge and cream on top. Place in the refrigerator for 2 hours. To decorate, chop the chocolate coating and melt in a hot water bath. Dip a part of the currant panicles into the chocolate and let it set. Decorate lasagne with fresh and dipped panicles before serving