Quarkkuchen

Ingredients

• 20 g orange zest
• 20 g lemon zest
• 80 g dried cranberries
• 40 g dried apricots
• 4 tbsp rum
• 500 g quark
• 50 g soft butter
• 1 pinch salt
• 2 Eggs
• 100 g Sour cream
• 0.5 untreated lemon
• 80 g sugar
• 40 g chopped almond kernels
• 50 g candied apricots
• Chocolate shavings (dark)

Instructions

1. 1.

   Chop the orange zest, lemon zest, cranberries and apricots and soak them overnight in rum in a bowl.

2. 2.

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

3. 3.

   Whisk the butter until fluffy and add salt, eggs, sour cream and quark into a saucepan. Heat the mixture while constantly stirring, but never let it boil. As soon as bubbles appear, remove from heat and cool while stirring. Zest the lemon. Drain the soaked dried fruits and mix them with sugar, lemon zest and chopped almonds into the cream.

4. 4.

   Line four small Paskha molds (or portion pudding cups) with cheesecloth. Pour in the quark mixture and press firmly. Weigh each mold with a plate and weight. Place the mold in a deep dish or similar with drainage. Let it dry in the refrigerator for about 12 hours.

5. 5.

   Before serving, pour the Paskha onto plates and sprinkle with chopped apricots and chocolate shavings.