Quark-buttermilk Torte with Blackberries
- For the crust
- 125 grams Whole grain cracker (such as zwieback)
- 60 grams dried Apricot
- 90 grams softened butter
For the crust, break the crackers into pieces. Cut the apricots into small pieces. Process crackers and apricot in a food processor until fine crumbs form. Add softened butter in small pieces and mix well. Line the bottom of a 4 cm (approximately 9 1/2-inch) diameter springform pan with parchment paper. Press the crumb mixture into the pan to form an even layer. Refrigerate 1 to 2 hours.
For the filling, soak the gelatin in cold water for 5 minutes according to instructions. Cook sugar and lime juice for 2 to 3 minutes, stirring to dissolve the sugar. Add lime zest. Pour into a bowl and stir in buttermilk and quark. Squeeze out the gelatin and dissolve in a pot. Stir in 2 to 3 tablespoons of quark mixture then stir into the remaining quark mixture in the bowl. Refrigerate until the mixture starts to gel.
Place 1/4 of the blackberries on the crust. Stir the quark mixture and spread over the blackberries. Refrigerate until the quark mixture is nearly firm. Top with the remaining blackberries. Refrigerate for 2 to 3 hours. Remove the springform pan rim and place the torte on a cake plate. Garnish with lemon balm and dust with powdered sugar.