Quark Slices with Berries

Ingredients

• 300 g flour
• 200 g butter
• 100 g powdered sugar
• 1 pinch salt
• 1 egg yolk
• 6 sheets of white gelatin
• 65 ml milk
• 90 g sugar
• 1 pinch salt
• 0.5 lemon (grated zest)
• 2 egg yolks
• 250 ml Whipping Cream
• 250 g quark
• 1 can peaches (half) (drained weight 470 g)
• 250 g raspberries
• 250 g blackberries
• 200 g Blueberries
• 200 g red currants

Instructions

1. 1.

   Sift the flour onto a work surface for the shortcrust base. Mix butter, powdered sugar, salt and egg yolk together, then quickly knead with the flour. Wrap in cling film and chill.

2. 2.

   For the quark filling, place gelatin in cold water, soak 10 minutes, then squeeze out excess liquid. Whisk milk with sugar, salt, lemon zest and egg yolks; stir constantly until it thickens slightly, never boil. Dissolve the squeezed gelatin in the hot milk. Cool the milk while stirring repeatedly.

3. 3.

   For the berry topping, drain peach halves in a sieve. Cut the halves into larger cubes. Mix prepared berries with the peach cubes.

4. 4.

   Roll out the shortcrust dough on a lightly floured surface to 25x32 cm, place on a baking sheet, prick several times with a fork and bake in a preheated oven at 200°C on the second rack from below for about 10 minutes until golden. Let the cooled base cool completely, then encircle it with an adjustable metal frame. Spread roughly half of the fruit over the base. Whip cream stiffly; when the milk is almost cold, fold in the strained quark and then the whipped cream. Spread the cream over the fruit, smooth, and chill in the refrigerator until set. Before the cream is fully firm, spread the remaining fruit on top and chill briefly again. Cut into 8x5 cm pieces, dust with powdered sugar and serve.