1 egg (medium-sized)
1 pinch of salt
30g cook’s chocolate chips
8 sheets of gelatine
750g low-fat curd
grated zest of 1 organic lemon
1 packet vanilla sugar
400g whipping cream
4 tbsp. of Maintal Otganic Forest Berry Fruitspread
Brightly-coloured sugar hearts for decoration
Flour for the work Surface
1. Knead together the flour, butter, 50g sugar, egg and salt. Knead in the chocolate chips. Wrap the dough in cling film and place in the fridge for approx. 30 minutes. Roll the dough out onto a flour-covered work surface until it is approx. 1/2cm thick and place into a heart-shaped spring-form tin lined with greaseproof paper (approx. 25cm x 24cmr). Use a fork to make several holes in the dough. Bake in a pre-heated oven (electric oven: 175°C/ fan oven: 150°C/ gas: please see manufacturer information) for approx. 30 minutes.
2. Meanwhile, wash the raspberries and, leaving a few aside for decoration, purée them with 1 tbsp. water and 50g sugar. Strain the raspberry purée through a fine sieve. Take the heart biscuit layer out of the oven and leave to cool.
3. Soak the gelatine in water. Mix together the curd, raspberry purée, grated lemon zest, vanilla sugar and 150g sugar. Squeeze out the gelatine, dissolve it, and add in some of the quark mixture. Then stir in the remaining quark mixture. Place in the fridge. Beat cream until stiff. As soon as the curd mixture starts to set, fold in the whipped cream.
4. Place a heart-shaped cake ring around the biscuit base. Spread 2 tbsp. jam on top. Evenly spread the raspberry-quark mixture on top. Place the heart in the fridge for approximately 2 hours. Fill a piping bag with 2 tbsp. jam and cut off a small corner from the bag. Remove the cake ring from the heart. Place the heart on a plate. Pipe the jam onto the heart in thin stripes. Decorate with the remaining raspberries and sugar hearts.
Preparation time: approx. 1 hour and 15 minutes. Waiting time: approx. 2 hours.
Approx. 1340 kJ, 320 kcal per portion. Protein 11g, fat 16g, carbohydrates 32g