Quark cream blossoms

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Boil 1/4 l water, butter in pieces and salt. Add flour at once. Stir with a wooden spoon until the dough comes off the bottom of the pot as a lump and a white film forms there. Leave to cool for about 15 minutes

2. 2

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level: 4). Fill a small low ovenproof dish or cup with hot water and place it on the bottom of the oven

3. 3

   Knead the eggs with the dough hooks of the hand mixer one after the other (!) well under the brandy. Pour into a piping bag with a large star-shaped spout. Spray 6 flowers (approx. 8 cm Ø) at a sufficient distance on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven for about 20 minutes. Let rest for 2-3 minutes, then cut in half horizontally. Let the flowers cool down

4. 4

   Wash and clean the strawberries. Dice half the strawberries and puree them with lemon juice. Mix quark, sugar, vanillin sugar and cream setting agent. Stir in the purée. Chill for about 30 minutes. Whip the cream until stiff and fold into the quark mixture

5. 5

   Raspberries selected. Wash and drain the blueberries. Chop the rest of the strawberries and mix with the rest of the berries. Pour the quark cream into a piping bag with a large star-shaped spout. Spread 3/4 berries on the lower flowers. Spray cream on top. Squeeze the rest of the berries in and place the upper flowers on top. Dust with icing sugar

Nutrition Facts

KCAL
280 kcal

CARBS
22 g

FATS
16 g

PROTEINS
11 g