200 g butter cookies
120 g soft butter
210 g Maintal strawberry – red currant fruit spread
1 kg low fat quark
250 g plain yoghurt
8 sheets gelatine
300 g strawberry
1 tsp vanilla paste
60 g icing sugar
30 g white chocolate
Backing paper
1. Put the biscuits in a freezer bag and crush finely. Mix and knead butter and biscuit crumbs. Line a springform pan (26 cm Ø) at the bottom with baking paper. Spread the biscuit mixture onto the base and press down. Let it chill for about 1 hour.
2. Put 1-2 tbsp. fruit spread aside for decoration. Mix 750 g quark, yoghurt and remaining fruit spread. Soak gelatine in cold water, squeeze out, dissolve at very low heat while stirring. Stir in 2-3 tbsp. quark mixture, then stir everything into the remaining quark mixture. Wash and clean the strawberries, leave a few for garnishing, and cut into small pieces. Fold strawberry pieces into the quark cream and spread on the biscuit base. Chill again for at least 3 hours.
3. Mix 250 g quark, vanilla paste and icing sugar. Put the quark cream into a potato press or a piping bag with a small perforated spout and spray small nests on the cake’s surface. Dab the fruit spread into the nests in small blobs. Quarter the remaining strawberries. Grate the chocolate. Decorate the cake with strawberry pieces and chocolate shavings.
Company address: Industriestr. 11, 97437 Hassfurt
Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-960
E-Mail: export@maintal-konfitueren.de
Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960
E-Mail: duetsch-cerbone@maintal-konfitueren.de
Sonja Käb
Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960
E-Mail: kaeb@maintal-konfitueren.de
