- For hippe basket
- 100 grams Powdered sugar (sifted)
- 100 grams Pastry flour
- 3 Egg whites (size M)
- 1 pinch Salt
- For the filling
- 250 grams Cream quark (40% fat)
- 1 tablespoon Powdered sugar
- 1 2 tablespoons Raspberry brandy
- 250 grams mixed Fruit (such as berries, pineapple, star fruit, cape gooseberry)
- 150 grams Raspberries
For hippe basket, mix the powdered sugar and flour in a bowl. Add the egg white and salt, and knead into a smooth dough. Cover the dough and let rest for 2 hours.
Divide the dough into 4 portions and roll out each portion into a disc (about 18 cm diameter) (approximately 7 inches). Spread the dough discs on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 6-7 minutes.
Take out the baking sheet from the oven and immediately place each baked disc into a cup. Press well so that the disc aquires the shape of cup. Let cool down.
For the filling, mix the quark cream with powdered sugar. Stir in the raspberry brandy. Trim, rinse and pick the mixed fruits, and chop. Keep aside some of the chopped fruits to decorate. Pick the raspberries and puree.
Just before serving, fill the chopped fruits with the quark cream into each hippe basket. Drizzle with raspberry puree and the decorate with remaining chopped fruits.