Quark Yogurt Cake

Ingredients

• 3 eggs
• 40 ml lemon juice
• 100 g sugar
• 400 g lactose‑free quark (low fat)
• 250 g lactose‑free yogurt (3.8% fat)
• 150 ml lactose‑free whipping cream
• 50 g vanilla sugar
• 100 g mixed berries (for garnish)

Instructions

1. 1.

   Melt the butter. Mix the cream cheese with butter, sugar, salt and vanilla extract. Add the flour and knead until smooth. Shape the dough into a ball, wrap in plastic wrap and refrigerate for at least 3 hours.

2. 2.

   Preheat the oven to 180°C (350°F) fan‑forced. Briefly knead the dough again, then roll it out on a lightly floured surface to about 5 mm thickness. Cut or cut out shapes as desired, place on parchment paper, and bake in the hot oven for about 10 minutes until golden brown. Remove and cool.

3. 3.

   Crush about 200 g of cookies in a mixer and combine with almonds, sugar and butter. Line a springform pan with parchment paper, press the cookie mixture onto the base evenly, and refrigerate.

4. 4.

   Separate the eggs. Whisk the yolks with lemon juice and half the sugar over a hot water bath until creamy (do not let it get too hot). Remove from heat, beat cold, then fold in quark and yogurt. Beat the cream with remaining sugar and vanilla sugar until stiff peaks form, then fold into the mixture. Beat the egg whites to stiff peaks and fold them in as well. Pour the filling over the cookie base and refrigerate for at least 5 hours.

5. 5.

   Release from the pan before serving. Wash the berries, pat dry, and arrange on top of the cake.