Quark Pudding

Ingredients

• 600 g frozen mixed berries (mixed berries)
• 500 g quark
• 100 ml whipping cream
• 1 cup plain yogurt
• 3 tbsp sugar
• 1 untreated lemon (including zest and juice)
• 1 packet vanilla sugar
• 10 sheets white gelatin
• 4 tbsp Lemon juice
• 4 tbsp amaretto
• 0.25 l sweet whipped cream
• 1 light sponge cake base
• 1 tbsp oil

Instructions

1. 1.

   Thaw the frozen berries.

2. 2.

   Mix quark, yogurt, sugar, cream, lemon juice and zest, and vanilla sugar until creamy; fold in enough thawed berry juice to achieve a smooth consistency. Soak gelatin in cold water, squeeze out excess liquid, then warm gently in a small pot while stirring until dissolved. Stir into the quark mixture. Fold in the thawed berries, amaretto, and lemon juice. Chill for about 1 hour to set; just before it gels, fold in stiffly whipped cream.

3. 3.

   Grease a 1.5‑liter bundt pan with oil.

4. 4.

   Pour the mixture into the pan, tapping lightly on a table surface so the custard settles.

5. 5.

   Cut the sponge cake to fit the bundt pan, place atop the custard, and press gently.

6. 6.

   Cover the pan with foil and refrigerate for at least six hours (or overnight).

7. 7.

   Serve by pouring onto a large plate just before serving.