Quark-buttermilk Torte with Blackberries

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Quark-buttermilk Torte with Blackberries
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
181
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories181 kcal(9 %)
Protein8.2 g(8 %)
Fat7.2 g(6 %)
Carbohydrates20 g(13 %)

Ingredients

for
12
For the crust
125 grams
Whole-grain cracker (such as zwieback)
60 grams
dried Apricots
90 grams
softened Butter
For the filling
10
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)
How healthy are the main ingredients?
blackberries

Preparation steps

1.

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.

 

 

2.

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.

3.

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.