Quark Fruit Cream

Ingredients

• 1 kg quark
• 125 g softened butter
• 1 pinch salt
• 5 eggs
• 0.25 l sour cream
• 1 untreated lemon
• 30 g Raisins
• 80 g dried cranberries
• 180 g sugar
• 2 tbsp vanilla sugar
• 100 g chopped almonds
• 25 g finely chopped lemon zest
• 25 g finely chopped orange zest
• 1 untreated lemon
• 50 g candied fruit
• 5 almond kernels (peeled)

Instructions

1. 1.

   Place the quark in a cheesecloth, tie it up and hang it over a pot for several hours so the liquid can drain. The quark should be as dry as possible.

2. 2.

   Whisk the butter until fluffy and add salt, eggs, sour cream, and quark to a saucepan. Heat the mixture while stirring constantly, but never let it boil. When bubbles appear, remove from heat and cool slightly while stirring. Wash the lemon hot, dry it, and grate its zest. Combine raisins and cranberries with sugar, vanilla sugar, lemon zest, chopped almonds, lemon zest, and orange zest. Line a Paskha mold (or a terracotta flower pot) with cheesecloth. Pour in the quark mixture and press firmly. Place a plate and weight on top. Set the mold in a deep dish or similar container with drainage. Let it dry in the refrigerator for about 12 hours.

3. 3.

   For garnish, slice the lemon into rounds and then halve them again.

4. 4.

   Before serving, break the Paskha onto plates and garnish with candied fruit, lemon slices, and almonds.