Quark torte

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Preparation

150 g Petit Beurre biscuits
250 g fresh raspberries
125 g soft butter
100 g sugar
½ unwaxed lemon, zest
3 egg yolks
500 g low-fat quark
45 g Maizena (cornflour)
1 tbsp Kirsch
3 egg whites
Put the Petit Beurre biscuits in a plastic bag and crush with a rolling pin.
Grease the side and base of the spring form tin with butter. Spread the Petit Beurre biscuits evenly on the base of the tin and cover with the raspberries.
Beat the butter and sugar until pale and fluffy, then incorporate the lemon zest, egg yolks, low-fat quark, Maizena (cornflour) and Kirsch and beat until the mixture has a creamy consistency. Beat the egg whites until they are stiff, then fold them into the mixture. Put the quark mixture into the spring form tin and smooth it out.
Start the recipe. Appliance preheats. Put the spring form tin on to the wire shelf at level 2 of the preheated cooking space. Press OK to continue. Top/bottom heat 150 °C, 50 minutes.
Leave the quark torte in the cooking space, with the appliance door open, for 10 minutes; it is very sensitive to movement and draughts.

Tips

Replace the raspberries with redcurrants, brambles or pitted cherries. Frozen fruit is less suitable because it makes the base soft.

  • Spring form tin, Ø 26 cm
  • Wire shelf
Quantity Ingredient
250 g fresh raspberries
45 g Maizena (cornflour)
½ unwaxed lemon
100 g sugar
500 g low-fat quark
3 egg whites
150 g Petit Beurre biscuits
125 g soft butter
1 tbsp Kirsch
3 egg yolks

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