Quark cream cake with strawberries

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 125 g Butter
  • 75 g Amarettini (Italian almond pastry)
  • 150 g Ladyfingers
  • 75 g Whole milk couverture
  • 6 sheets white gelatine
  • 1 kg Low-fat curd
  • 7-10 Tbsp Juice of 1 lemon
  • 75 g Sugar
  • 2 packages Vanillin sugar
  • 250 g Whipped cream
  • 750 g Strawberries
  • 7-10 Tbsp Grease
  • baking paper

Directions

  1. 1

    Melt the butter and let it cool down a little. Finely crumble the Amarettini and the sponge finger. Mix with the butter and put into a springform pan (26 cm Ø). Press the crumbs firmly. Melt the chocolate coating in a warm water bath.

  2. 2

    In the meantime grease the edge of the springform pan. Press the baking paper strips on it. Spread the melted chocolate coating on the cake base and put it in a cool place. In the meantime, soak the gelatine in cold water. Mix quark, lemon juice, sugar and vanilla sugar.

  3. 3

    Squeeze the gelatine and dissolve at low heat. First stir some curd mixture into the gelatine. Then stir the gelatine mixture into the remaining quark. Whip the cream until stiff and fold into the

  4. 4

    Spread the cream on the cake base until smooth. Wash and clean the strawberries, dab dry. For some fruits, leave the green to stand as desired. Halve the fruits if necessary. Put the strawberries on the quark cream and refrigerate for 2 hours.

  5. 5

    Results in about 12 pieces.

Nutrition Facts

KCAL
350 kcal
CARBS
27 g
FATS
20 g
PROTEINS
15 g

Categories & Tags

Cakes & PastriesCakeCake

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