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Quark cream with gingerbread crumble
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 358
  • Fat about 22g
  • Carbohydrates about 33g
  • Protein about 12g
This is needed
This is needed for 4 people
Crumble topping
  • 3 tbsp shelled ground almonds
  • 40 g zwieback, roughly crumbled
  • 2 tbsp sugar
  • 1 tsp gingerbread spice
  • 2 tbsp maple syrup
  • 250 g frozen raspberries, defrosted
  • 0.5 tsp gingerbread spice
Quark cream
  • 250 g low-fat quark
  • 3 tbsp maple syrup
  • 2 dl full cream, beaten until stiff
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And that's how it's done
And that's how it's done
Crumble topping
In a frying pan, toast the rusks, almonds, sugar and gingerbread spice over a medium heat for approx. 5 mins., stirring occasionally. Leave the crumble to cool.
Mix the raspberries, maple syrup and gingerbread spice.
Quark cream
Combine the quark and maple syrup, fold in the whipped cream. Layer the quark cream and raspberries alternately in small bowls, add the crumble topping.

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