Creamy Raspberry Quark Bars

Average: 0 (0 votes)
(0 votes)
Creamy Raspberry Quark Bars
share Share
bookmark_border Copy URL
Health Score:
5,2 / 10
50 min.
ready in 3 h. 35 min.
Ready in


For the dough
150 grams Pastry flour
125 grams butter
80 grams sugar
1 pinch salt
1 egg
75 grams ground almonds
½ tsp Baking powder
For the topping
2 sheets Red gelatin
2 sheets white gelatin
400 grams Quark
150 grams sugar
1 pinch salt
50 milliliters lemon juice
1 Tbsp Rum
250 milliliters Whipped cream
450 grams Frozen raspberry
Additional supplies
Decorative chocolate leaf
How healthy are the main ingredients?
Whipped creamsugarsugaralmondsaltegg

Preparation steps


Preheat the oven to 200°C (approximately 400°F).


Mix the flour with the butter, sugar, salt, egg, 50 grams (approximately 2 ounces) of almonds and baking powder and knead to form a smooth dough. Form into a ball using your hands, wrap in plastic wrap and chill for 30 minutes, or until cold.


Spread the remaining almonds on the bottom of the greased cake pan. Roll out the dough on a floured work surface, making sure it is the same size as the cake pan. Put the dough in the pan and form a crust along the sides. Pierce the bottom of the dough several times with a fork and bake in the preheated oven for about 15 minutes. Remove and let cool.

Soften both of the gelatin in cold water. Mix the quark with the sugar, salt, lemon juice and rum. Squeeze out the gelatin and stir it into the quark mixture. Beat the whipped cream until stiff. Once the quark mixture starts to gel, fold in whipped cream.

Sprinkle 300 grams (approximately 11 ounces) of frozen raspberries on the crust. Pour the cream on top and smooth. Decorate the bars with the remaining raspberries and chocolate leaves.