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🍰 Fruity Quark Cake with Glaze

516 kcal · 30 min · 4 servings

Ingredients

• butter 100 g
• butter cookies 200 g
• coconut flakes 2 tbsp
• leaf gelatin 11 pcs
• organic lemons 2 pcs
• quark 40 % Fett i.Tr. 500 g
• sugar 150 g
• whipping cream 200 g
• mango 1 pcs
• honeydew melon 0.5 pcs
• nectarine 1 pcs
• vanilla sugar 2 tsp
• powdered sugar 1 tbsp

Instructions

1. 1. Melt the butter in a pot over medium heat.
2. 2. Crush the butter cookies finely in a freezer bag.
3. 3. Mix the crumbled cookies with the melted butter and coconut flakes.
4. 4. Line a springform pan with baking paper.
5. 5. Distribute the cookie mixture evenly in the pan.
6. 6. Press the base mixture firmly down.
7. 7. Place the cake base in a cool place to cool down.
8. 8. Soak the gelatin leaves in a bowl of cold water.
9. 9. Wash the lemon thoroughly under hot water.
10. 10. Grate about one teaspoon of lemon zest.
11. 11. Halve the lemon and squeeze out the juice.
12. 12. Measure the lemon juice to 100 milliliters.
13. 13. Mix quark, sugar, lemon juice, and lemon zest in a bowl.
14. 14. Squeeze the soaked gelatin lightly.
15. 15. Melt the gelatin in a pot over medium heat for about two minutes.
16. 16. Stir two tablespoons of the quark mixture into the liquid gelatin.
17. 17. Fold the gelatin mixture into the remaining quark cream.
18. 18. Chill the cream briefly until it starts to set.
19. 19. Whip the cream stiffly using a hand mixer.
20. 20. Fold the whipped cream into the quark cream.
21. 21. Spread the cream evenly over the cake base.
22. 22. Let the cake set in the refrigerator for at least three hours.
23. 23. Soak four more gelatin leaves in cold water.
24. 24. Halve the mango and chill one half.
25. 25. Peel the other mango half and cut the flesh off the stone.
26. 26. Peel the melon and remove the core.
27. 27. Wash the nectarine, halve it, and remove the stone.
28. 28. Dice all fruits roughly.
29. 29. Puree the fruits in a tall container with vanilla sugar.
30. 30. Measure 400 milliliters of the fruit puree.
31. 31. Season the measured puree with powdered sugar.
32. 32. Squeeze the soaked gelatin for the glaze lightly.
33. 33. Melt the gelatin in a pot over medium heat for about two minutes.
34. 34. Stir two tablespoons of the fruit puree into the liquid gelatin.
35. 35. Carefully fold the gelatin mixture into the remaining puree.
36. 36. Pour the glaze slowly over the cake.
37. 37. Let the cake set in the refrigerator for at least two hours or overnight.
38. 38. Peel the reserved mango half.
39. 39. Cut the mango flesh into slices.
40. 40. Decorate the cake as desired with mango slices and coconut flakes.

Nutrition per serving

• kcal: 516
• Protein: 10 g · Fett/Fat: 28 g · Carbs: 57 g