Quark Cake with Orange

Ingredients

For the quark cake

• 12g gelatin sheets

• 200g Bastogne cookies (or spiced biscuits)

• 60g unsalted butter

• 1 orange

• 225 ml unsweetened whipping cream

• 125g white caster sugar

• 400g full-fat quark

For the topping

• 2 oranges

Instructions

1. Soak the gelatin sheets in cold water.

2. Crush the Bastogne cookies into fine crumbs.

3. Melt the butter and mix it with the crushed cookies.

4. Spread the mixture over the base of a springform pan or individual molds and press it down firmly.

5. Grate the zest of the orange (avoid the white pith) and mix it into the quark.

6. Juice the orange and warm the juice gently. Dissolve the soaked gelatin in the warm juice and let it cool slightly.

7. Whip the cream with the sugar until it reaches a yogurt-like thickness.

8. Mix the gelatin mixture with the quark mixture, then fold in the whipped cream gently.

9. Pour the mixture over the cookie base and refrigerate for at least 3 hours to set.

10. Peel the remaining oranges, remove the membranes, and cut out the segments.

11. Serve the orange segments on top of the quark cake before serving.

Storage Advice
Store in an airtight container in the refrigerator for up to 3 days.

Nutritional information