Yogurt Slice with Blackberries

Ingredients

• 250 g flour
• 40 g ground almonds
• 150 g sugar
• 1 pinch salt
• 1 tsp vanilla sugar
• 0.5 lemon (unprocessed)
• 150 g butter
• 1 egg
• 20 ml rum
• 4 tbsp blackberry jam
• 2 tbsp Maraschino liqueur
• 500 g blackberries
• 20 g coconut flakes
• 250 g yogurt
• 250 g quark
• 125 g sugar
• 1 Tbsp vanilla sugar
• 1 unprocessed lemon
• 7 gelatin sheets
• 250 ml Whipping Cream
• 2 tbsp blackberry jam
• 250 ml blackberry juice
• 3 gelatin sheets

Instructions

1. 1.

   Mix flour, almonds, sugar, salt, vanilla sugar and grated lemon zest in a bowl. Cut butter into pieces and fold in. Add egg and rum, then quickly knead into a shortcrust dough. Wrap in cling film and chill for 30 minutes. Preheat oven to 180°C (fan). Line a baking tray with parchment paper.

2. 2.

   Roll out the dough and place it on a baking frame (about 30x30 cm) on the tray. Prick several times with a fork and bake for 10-15 minutes until golden brown. Remove the base and carefully lift the frame. Stir blackberry jam with Maraschino liqueur and spread over the pastry sheet. Wash, dry and arrange blackberries on top. Replace the baking frame. Toast coconut flakes in a hot pan until golden and sprinkle over the berries. For the cream, grate lemon peel and squeeze juice. Whisk yogurt, quark, sugar, vanilla sugar, lemon juice and zest until smooth. Soak gelatin in cold water, then squeeze out excess liquid and melt in a saucepan. Stir 2 tbsp of quark mixture into the melted gelatin, then mix well with the remaining cream. Fold in stiffly beaten whipping cream and pour over berries. Smooth the surface and chill for at least 1 hour until set. For the glaze soak gelatin again. Warm blackberry juice with jam and dissolve the drained gelatin in it. Let the glaze cool slightly before pouring over the cream. Spread evenly with a brush and let set for another hour. Before serving remove the baking frame, cut into portions and garnish with fresh blackberries as desired.