Quark Tart
Quark Tart is a recipe with fresh ingredients from the berry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 egg yolks
- 6 egg whites
- 180 g sugar
- 1 packet vanilla sugar
- 80 g flour
- 40 g ground almonds
- 80 g starch
- 700 g quark (fresh cheese)
- 3 egg yolks
- 600 g strawberries
- 220 g sugar
- 1 packet vanilla sugar
- 5 sheets red gelatin
- 4 sheets white gelatin
- 125 ml whipping cream
- powdered sugar (for dusting)
Instructions
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1.
Measure all required ingredients precisely and set them aside.
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2.
Grease the bottom of a springform pan.
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3.
Toast almonds in a dry skillet without fat, then let cool.
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4.
Whisk the egg yolks with half the sugar and vanilla sugar until fluffy.
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5.
Beat the egg whites into stiff peaks; before they become fully stiff, gradually add the remaining sugar, continuing to beat until the meringue is completely stiff.
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6.
Fold the meringue into the yolk mixture using a wooden spoon.
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7.
Sift flour and starch over the egg mixture, sprinkle toasted almonds on top, and fold everything together.
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8.
Transfer the batter to the prepared springform pan, smooth the surface, and bake in a preheated oven at 175°C for 25-30 minutes (check with a toothpick).
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9.
Remove the finished base from the oven, let it cool slightly, carefully loosen it from the sides of the pan with a thin knife, transfer onto a wire rack, and rest for at least 2 hours. Then cut the base horizontally, keeping the top layer thinner.
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10.
Sift the quark through a fine sieve and mix with the egg yolks; pour one-third of this mixture into another bowl.
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11.
Wash and clean the strawberries, set aside 100 g for decoration, puree the remainder, and fold it into the smaller quark mixture along with 60 g sugar and vanilla sugar.
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12.
Soak red and white gelatin separately in cold water.
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13.
Melt the remaining sugar with a little water in a saucepan, allow it to caramelize lightly brown, then stir it into the white quark mixture.
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14.
Squeeze out excess liquid from the white gelatin and dissolve it over gentle heat; stir into the caramel-quark. Dissolve the red gelatin in the strawberry-quark mixture.
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15.
Place both mixtures in the refrigerator.
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16.
When the quark creams begin to gel after about 15 minutes, fold in whipped cream into each cream half by half.
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17.
Lay a ring of the thicker sponge base around the dish, spread the strawberry cream first, then the caramel cream on top, and mix with a fork to create a marbled pattern. Place the thinner base on top and chill the tart for at least 3 hours. Before serving dust with powdered sugar and garnish with strawberry slices.
