Quark-buttermilk Torte with Blackberries
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 181 kcal | (9 %) | ||
| Protein | 8.2 g | (8 %) | ||
| Fat | 7.2 g | (6 %) | ||
| Carbohydrates | 20 g | (13 %) |
Ingredients
- For the crust
- 125 grams
Whole-grain cracker (such as zwieback)
- 60 grams
dried Apricots
- 90 grams
softened Butter
- For the filling
- 10
white Gelatin sheets
- 75 grams
-
Grated zest and juice of 2 Limes
- 250 milliliters
- 500 grams
- 300 grams
-
Lemon balm (for garnish)
- 1 teaspoon
Powdered sugar (for dusting)
Preparation steps
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.
