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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased and lined with cling film
How it's done
Crush the biscuits, place in a bowl. Mix in the butter, transfer to the prepared tin, flatten with the base of a glass. Spread the apricot jam over the top.
Combine the quark, yoghurt and icing sugar. Dissolve the gelatine in water, stir in 2 tbsp of the quark mixture and immediately stir into the remaining mixture. Spread the quark mixture over the base. Leave to set for approx. 6 hrs. or overnight.
Bring the cream, cocoa powder and butter to the boil, remove from the heat, allow to cool slightly. Add the chocolate, melt and mix together. Stir in the icing sugar. Remove the quark cake from the tin, slide onto a rack, pour the icing over the top.
Mix the icing sugar and water, transfer to a piping bag, cut off the tip. Pipe onto the cake in a spiral design. Drag a small skewer from the centre to the edge to create a spider web design.
|Tip:||Delicious all year round, even without the spider web decoration.|
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