Strawberry quark cream rings

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 1/8 litre water, butter and salt to the boil. Add flour at once and stir with a wooden spoon until the mixture becomes a dumpling and a white skin forms at the bottom of the pot. Pour into a bowl and allow to cool for 10-15 minutes. In the meantime, preheat the oven to 225°C. Fill a heat-resistant mould with hot water and place it on a grid on the bottom rail in the oven. Stir the eggs one by one with a wooden spoon into the brandy (each egg must have completely bonded with the brandy before the next egg is added). Pour the mixture into a piping bag with a large star-shaped spout and spray 8 rings (6-7 cm Ø) onto a baking tray lined with baking paper.

2. 2

   Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 25-30 minutes. Let the finished rings rest for 2-3 minutes and then cut through with a saw/bread knife. Let them cool down. In the meantime soak gelatine in cold water. Wash the strawberries, drain well and clean. Cut 250 g strawberries roughly into pieces and put them into a tall mixing bowl. Add lemon juice and puree with the cutting stick of the hand mixer. Stir quark, sugar and vanilla sugar until smooth. Squeeze out the gelatine and dissolve in a saucepan over low heat. Stir in strawberry puree, then stir everything into the quark mixture. Chill for 10-15 minutes. In the meantime, sort out blueberries, wash and drain well. Cut remaining strawberries into fine slices.

3. 3

   Stir quark, sugar and vanilla sugar until smooth. Squeeze out the gelatine and dissolve in a saucepan over low heat. Stir in strawberry puree, then stir everything into the quark mixture. Chill for 10-15 minutes. In the meantime, sort out blueberries, wash and drain well. Cut remaining strawberries into fine slices. Whip cream until stiff. When the strawberry quark begins to gel, fold in the cream. Pour cream into a piping bag with a large star-shaped spout and squirt onto the lower choux pastry rings. Cover with fruit and press the upper dough rings on top. Refrigerate for 1-2 hours. Place the rings in small cake sleeves, dust with icing sugar and serve decorated with lemon balm. Results in approx. 8 pieces

4. 4

   Whip cream until stiff. When the strawberry quark begins to gel, fold in the cream. Pour cream into a piping bag with a large star-shaped spout and squirt onto the lower choux pastry rings. Cover with fruit and press the upper dough rings on top. Refrigerate for 1-2 hours. Place the rings in small cake sleeves, dust with icing sugar and serve decorated with lemon balm. Results in approx. 8 pieces

Nutrition Facts

KCAL
310 kcal

CARBS
29 g

FATS
16 g

PROTEINS
11 g