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🍰 Quark-Yogurt Cake

1799 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 40 ml Lemon Juice
• 100 g Sugar
• 400 g lactose-free Quark (low-fat)
• 250 g lactose-free Yogurt (3.8% fat)
• 150 ml lactose-free Whipping Cream
• 50 g Vanilla Sugar
• 100 g mixed Berries (for garnishing)

Instructions

1. 1. Melt the butter in a pot.
2. 2. Mix the cream cheese with the melted butter, sugar, a pinch of salt, and the vanilla extract.
3. 3. Add the flour and knead it in briefly until a dough forms.
4. 4. Shape the dough into a ball.
5. 5. Wrap the dough ball in cling film.
6. 6. Place the dough in the refrigerator for at least 3 hours.
7. 7. Preheat the oven to 180 degrees Celsius with top and bottom heat.
8. 8. Take the dough out of the fridge and knead it briefly.
9. 9. Lightly dust a work surface with flour.
10. 10. Roll out the dough on the floured surface to a thickness of approx. 5 mm.
11. 11. Cut out cookies from the dough or cut it into pieces as you like.
12. 12. Line a baking tray with baking paper.
13. 13. Place the dough pieces on the prepared tray.
14. 14. Bake the cookies in the hot oven for approx. 10 minutes until golden brown.
15. 15. Take the cookies out of the oven.
16. 16. Let the cookies cool down completely.
17. 17. Take approx. 200 g of the cooled cookies.
18. 18. Crush the cookies in the blender into fine crumbs.
19. 19. Add the crumbled cookies, almonds, sugar, and butter to a bowl.
20. 20. Knead the ingredients together into a firm mass.
21. 21. Line a springform pan with baking paper.
22. 22. Place the cookie mixture into the pan.
23. 23. Press the mixture down evenly to form the base.
24. 24. Chill the pan with the base for a while.
25. 25. Separate the eggs so that you have the yolks and whites separately.
26. 26. Add the egg yolks, lemon juice, and half of the sugar to a bowl.
27. 27. Place the bowl over a pot with hot water (a hot water bath).
28. 28. Whip the mixture until creamy, but make sure it does not get too hot.
29. 29. Remove the bowl from the heat source.
30. 30. Continue whipping the mixture until it has cooled down.
31. 31. Stir the quark into the cooled egg yolk mixture.
32. 32. Stir the yogurt into the quark mixture.
33. 33. Whip the cream with the remaining sugar and vanilla sugar until stiff.
34. 34. Gently fold the whipped cream into the quark cream.
35. 35. Whip the egg whites until stiff.
36. 36. Gently fold the whipped egg whites into the cream.
37. 37. Pour the finished cream onto the prepared cookie base.
38. 38. Place the cake in the refrigerator for at least 5 hours.
39. 39. Carefully release the cake from the pan before serving.
40. 40. Wash the berries under running water.
41. 41. Pat the berries dry thoroughly.
42. 42. Place the berries decoratively on the cake.

Nutrition per serving

• kcal: 1799
• Protein: 88 g · Fett/Fat: 74 g · Carbs: 188 g