Raspberry Strips with Quark Cream

Ingredients

• 40 g yogurt butter (3 tbsp)
• 1 pinch salt
• 80 g wheat flour
• 2 Eggs
• 1 tsp Weinstein baking powder
• 1 tbsp milk (1.5% fat)
• 15 g sunflower seeds (1 tbsp)
• 125 g Raspberries
• 1 piece vanilla pod (≈3 cm)
• 125 g low-fat quark
• 30 g cane sugar (1.5 tbsp)
• 75 ml whipping cream

Instructions

1. 1.

   Add 125 ml water, butter, and salt to a pot and bring to a boil. Add the flour all at once and stir with a wooden spoon until a dough ball forms.

2. 2.

   When the dough starts to lift from the sides, remove the pot from heat. Beat in the eggs one at a time with a wooden spoon, then let the dough cool.

3. 3.

   Line a baking sheet with parchment paper. Sprinkle baking powder over the dough and mix it in.

4. 4.

   Fill a piping bag fitted with a star tip (10 mm diameter) with the dough and pipe 12 strips about 9 cm long onto the parchment.

5. 5.

   Brush the strips with milk and top them with sunflower seeds. Bake on the middle rack of a preheated oven at 200 °C (180 °C fan, gas level 3) for about 25 minutes.

6. 6.

   Place the baking sheet on the inverted oven rack and let the strips cool slightly. Cut each strip lengthwise with a bread knife or scissors, separate the halves, and allow them to cool further.

7. 7.

   Meanwhile, wash the raspberries. Split the vanilla pod in half lengthwise and scrape out the seeds.

8. 8.

   Whisk the quark in a bowl with vanilla seeds and sugar. Beat the cream until stiff peaks form and fold it into the quark mixture.

9. 9.

   Spread the quark cream onto the lower halves of the dough strips, top with raspberries, then place the upper halves on top. Serve immediately or cover and refrigerate.