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Spider web quark cake
1 h active | 7 h total
Nutrition facts per serving:
  • Energy in kcal about 310
  • Fat about 17g
  • Carbohydrates about 32g
  • Protein about 7g
This is needed
This is needed for 16 piece
  • 200 g butter biscuit (e.g. with chocolate)
  • 75 g butter, melted, left to cool
  • 5 tbsp apricot jam
Quark mixture
  • 500 g half-fat quark
  • 400 g plain greek yoghurt
  • 6 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 75 g icing sugar
  • 2 tbsp water, boiling
  • 1 dl full cream
  • 2 tbsp cocoa powder, sieved
  • 3 tbsp icing sugar, sieved
  • 50 g butter
  • 100 g chocolate, finely chopped
Spider web
  • 100 g icing sugar
  • 1.5 tbsp water
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased and lined with cling film
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And that's how it's done
And that's how it's done
Crush the biscuits, place in a bowl. Mix in the butter, transfer to the prepared tin, flatten with the base of a glass. Spread the apricot jam over the top.
Quark mixture
Combine the quark, yoghurt and icing sugar. Dissolve the gelatine in water, stir in 2 tbsp of the quark mixture and immediately stir into the remaining mixture. Spread the quark mixture over the base. Leave to set for approx. 6 hrs. or overnight.
Bring the cream, cocoa powder and butter to the boil, remove from the heat, allow to cool slightly. Add the chocolate, melt and mix together. Stir in the icing sugar. Remove the quark cake from the tin, slide onto a rack, pour the icing over the top.
Spider web
Mix the icing sugar and water, transfer to a piping bag, cut off the tip. Pipe onto the cake in a spiral design. Drag a small skewer from the centre to the edge to create a spider web design.