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Quark and redcurrant squares
45 m active | 4 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 277
  • Fat about 18g
  • Carbohydrates about 23g
  • Protein about 4g
This is needed
This is needed for 16 piece
Base
  • 150 g butter, melted, left to cool
  • 200 g biscuits (e.g. Gran Cereale)
Redcurrant puree
  • 250 g red currants
  • 100 g sugar
  • 2 tbsp water
  • 1 leaf gelatine, soaked in cold water for approx. 5 minutes, drained
Quark mixture
  • 250 g plain greek yoghurt
  • 250 g half-fat quark
  • 100 g sugar
  • 1 organic lemon, a little grated zest, the whole juice
  • 3 tbsp water
  • 5 leaves gelatine, soaked in cold water for approx. 5 minutes, drained
  • 2.5 dl cream, beaten until stiff
  • 150 g red currants
Tools
  • One square springform pan (approx. 23 cm), base and sides lined with baking paper
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And that's how it's done
And that's how it's done
Base
Mix the butter and biscuits, spread over the base of the prepared tin, press down firmly.
Redcurrant puree
Place the redcurrants, sugar and water in a pan, bring to the boil, cover and simmer for approx. 10 mins. Puree the redcurrants, stir the gelatine into the hot mixture, pass through a sieve, allow to cool slightly.
Quark mixture
Combine the quark, yoghurt and sugar, stir in the lemon zest and juice. Bring the water to the boil. Add the gelatine, dissolve, combine with 5 tbsp of the quark mixture and immediately stir into the remaining quark mixture. Fold the whipped cream into the mixture. Spread the redcurrants over the tart base, top with the quark mixture and redcurrant puree, create a marble effect using wooden skewers. Cover and chill for approx. 4 hrs. Cut the cake into squares, serve.