Quark Cake with Cherries and Blueberry Mousse

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Quark Cake with Cherries and Blueberry Mousse
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Health Score:
5,3 / 10
1 hr 10 min.
ready in 2 h. 40 min.
Ready in


For the dough
200 grams Pastry flour
50 grams ground almonds
1 pinch salt
75 grams sugar
150 grams cold butter
1 egg
butter (for the baking pan)
Pastry flour (for working the dough)
For the cherry topping
4 eggs
150 grams sugar
250 grams Quark
100 milliliters Whipped cream
1 tablespoon cornstarch
200 grams pitted Cherries
For the blueberry mousse
5 sheets clear gelatin
200 grams Blueberries
70 grams sugar
2 tablespoons Cabbage
200 milliliters Whipped cream
For garnish
powdered sugar (for dusting)
How healthy are the main ingredients?
BlueberryCherryWhipped creamsugarWhipped creamsugar

Preparation steps


For the dough, pour the flour and almonds onto a work surface, mix with the salt and sugar and make a well in the center. Cut the cold butter into small pieces and distribute around the four. Beat the egg in the center and mix all the ingredients by chopping with a pastry knife until crumbly. Knead rapidly to form a dough. If necessary, add a little cold water or flour. Form into a ball, wrap in plastic wrap and refrigerate for about 30 minutes.


Preheat the convection oven to 180°C (approximately 350°F). Coat a (10 x 26 cm) (approximately 4 x 10 inch) baking pan with butter.


Roll out the dough on a floured surface to the size of the baking pan and place the dough in the pan, forming an edge. Drain the cherries in a colander, reserving the juice.


For the cherry topping, beat the eggs with the sugar until light and fluffy. Add the quark, cream and cornstarch and stir. Fold in the drained cherries and then distribute the mixture evenly over the pie crust. Bake in the preheated oven for about 1 hour. Remove, let cool slightly, release from the pan and let cool completely on a wire rack.


For the blueberry mousse, soak the gelatin in cold water for 10 minutes. Rinse the blueberries, sort and pat dry, then puree with the sugar. Heat the drained gelatin in a small saucepan and melt with the cherry juice. Stir the gelatin into the blueberry puree. Whip the cream until stiff and fold into the mixture. Pour the blueberry mousse into a piping bag with a wide tip and spread over the cooled cake. Sprinkle with powdered sugar and serve cut into pieces.