Cherry-Chocolate Quark Slices

Ingredients

• 4 eggs
• 1 tbsp Lemon Juice
• 150 g raw cane sugar
• 75 g spelt whole grain flour
• 2 tbsp Cornstarch
• 2 tbsp cocoa powder
• 6 sheets gelatin
• 350 g blackcurrants (canned; drained weight)
• 1 Organic lemon
• 500 g Low-fat quark
• 250 g cream cheese
• 400 ml whipping cream

Instructions

1. 1.

   Separate the eggs and beat the egg whites with the lemon juice until stiff peaks form. Gradually add 90 g sugar, continuing to beat stiffly.

2. 2.

   Whisk together the flour, cornstarch, and cocoa powder. Fold the yolks into the beaten whites, then sift the dry mixture over and fold gently until combined.

3. 3.

   Spread the airy batter onto a parchment-lined baking sheet, smooth the surface, and bake in a preheated oven at 180 °C (fan 160 °C) on the middle rack for 10–12 minutes. Remove from the oven, pour out, lift off the parchment, and let cool. Then place into a suitably sized cooling frame.

4. 4.

   Soak the gelatin sheets in cold water. Drain the blackcurrants well, catching the juice. Rinse the lemon hot, pat dry, grate the zest finely, then squeeze the juice.

5. 5.

   Whisk together the quark, cream cheese, lemon zest, lemon juice, and remaining sugar. Reserve two-thirds of the gelatin, press out excess liquid, and melt in a small saucepan over low heat. Stir in 3–4 tbsp of the quark mixture, then fold into the rest of the cream base. Whip the cream stiffly and fold in. Fold in the blackcurrants and spread the mixture over the cake base like clouds. Chill for about an hour.

6. 6.

   Heat the reserved cherry juice in a small saucepan and dissolve the remaining gelatin. Pour the glaze over the cake and chill for at least 3 hours.

7. 7.

   Cut the cheesecake into small pieces before serving.