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🍰 Blackberry Quark Buttermilk Cake (No-Bake)

187 kcal · 30 min · 4 servings

Ingredients

• 125 g Rusk
• 60 g dried Apricots
• 90 g Butter
• 10 white Gelatin leaves
• 75 g Sugar
• zested peel and juice of 2 Limes
• 250 ml Buttermilk
• 500 g Low-fat Quark
• 300 g Blackberries
• Lemon Balm (for garnish)
• 1 tsp Powdered sugar (for dusting)

Instructions

1. 1. Break the zwieback (dry rusks) into small pieces.
2. 2. Chop the apricots finely.
3. 3. Crush the zwieback and apricots in a food processor until they form fine crumbs.
4. 4. Add the soft butter in small chunks to the crumb mixture.
5. 5. Mix everything thoroughly until a homogeneous mass forms.
6. 6. Line the bottom of a 24 cm (9.5 inch) springform pan with baking paper.
7. 7. Press the zwieback mixture firmly into the pan to form the base.
8. 8. Close the springform ring around the crumb mixture.
9. 9. Place the pan in the refrigerator for 1 to 2 hours.
10. 10. Soak the gelatin in cold water for 5 minutes.
11. 11. Boil the sugar and lime juice vigorously for 2 to 3 minutes until the sugar is dissolved.
12. 12. Add the lime zest to the hot sugar-lime mixture.
13. 13. Stir the lime-sugar solution into the buttermilk and skimmed quark (curd cheese).
14. 14. Squeeze the soaked gelatin lightly to remove excess water.
15. 15. Melt the gelatin in a small saucepan.
16. 16. Stir 2 to 3 tablespoons of the quark mixture into the melted gelatin.
17. 17. Mix the gelatin mixture into the remaining quark.
18. 18. Chill the quark mixture until it starts to thicken slightly.
19. 19. Pick over the blackberries and remove any stems.
20. 20. Stir the quark mixture vigorously.
21. 21. Distribute one quarter of the blackberries over the prepared cake base.
22. 22. Spread the quark mixture smoothly over the blackberries.
23. 23. Place the cake in the fridge briefly so the mixture sets but is not completely firm yet.
24. 24. Distribute the remaining blackberries on top of the quark mixture.
25. 25. Place the cake in the refrigerator for another 2 to 3 hours.
26. 26. Remove the springform ring.
27. 27. Place the cake on a cake plate.
28. 28. Garnish the cake with lemon balm.
29. 29. Dust the cake with powdered sugar and serve.

Nutrition per serving

• kcal: 187
• Protein: 11 g · Fett/Fat: 7 g · Carbs: 19 g