Quark Cake with Cherries and Blueberry Mousse

Average: 0 (0 votes)
(0 votes)
Quark Cake with Cherries and Blueberry Mousse
share Share
bookmark_border Copy URL
1 hr 10 min.
ready in 2 h. 40 min.
Ready in


For the dough
200 grams
50 grams
ground almonds
1 pinch
75 grams
150 grams
cold Butter
Butter (for the baking pan)
Pastry flour (for working the dough)
For the cherry topping
150 grams
250 grams
100 milliliters
1 tablespoon
200 grams
pitted cherries
For the blueberry mousse
5 sheets
clear Gelatin
200 grams
70 grams
2 tablespoons
200 milliliters
For garnish
Powdered sugar (for dusting)
How healthy are the main ingredients?

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.