- For the dough
- 200 grams Pastry flour
- 50 grams powdered sugar
- 1 egg yolk
- 1 pinch salt
- 50 grams Quark
- 100 grams cold butter
- For the filling
- 300 grams Raspberries
- 8 sheets white gelatin
- 1 untreated lemon
- 500 grams Kefir
- 3 tablespoons sugar
- 1 egg white
- 3 tablespoons Shelled pistachio
For the dough: Combine flour, powdered sugar, egg yolks, salt, quark and butter with a pastry cutter, then knead into a smooth, firm dough. Shape into a ball, wrap in plastic and chill for 30 minutes.
Grease a baking pan, about 20 x 30 cm (approximately 8 x 12 inches), with butter and dust with flour.
Roll out dough between 2 layers of plastic, about the size of the pan. Press into the pan and prick with a fork. Bake in an oven preheated to 200° C (approximately 400°F) for 15 minutes. Remove and let cool.
For the filling: Rinse raspberries. Soak gelatine in plenty of cold water. Rinse lemon with hot water and dry, then zest and juice.
Dissolve gelatine in a small saucepan over low heat, stir in a little kefir, then stir into remaining kefir, lemon juice, sugar and zest.
Beat whites until stiff and fold into filling mixture. Set some raspberries aside for garnish, then fold remaining raspberries into filling. Pour filling into crust and chill for at least 3 hours.
Remove from pan, slice and serve garnished with remaining raspberries and pistachios.