Quark and redcurrant squares

Total: 4 hr 45 Min. | Active: 45 Min.
Nutritional value / piece: 277 kcal
, Fat: 18 g
, Carbohydrate: 23 g
, Protein: 4 g

Ingredients

16 pieces

Hint:


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
kochen@bettybossi.ch

Base

150 g butter, melted, left to cool
200 g biscuits (e.g. Gran Cereale)

Redcurrant puree

250 g red currants
100 g sugar
2 tbsp water
1 leaf gelatine, soaked in cold water for approx. 5 minutes, drained

Quark mixture

250 g half-fat quark
250 g plain greek yoghurt
100 g sugar
1 organic lemon, a little grated zest, the whole juice
3 tbsp water
5 leaves gelatine, soaked in cold water for approx. 5 minutes, drained
2 ½ dl cream, beaten until stiff
150 g red currants
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Utensils

One square springform pan (approx. 23 cm), base and sides lined with baking paper

How it's done

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Base

Mix the butter and biscuits, spread over the base of the prepared tin, press down firmly.

Redcurrant puree

Place the redcurrants, sugar and water in a pan, bring to the boil, cover and simmer for approx. 10 mins. Puree the redcurrants, stir the gelatine into the hot mixture, pass through a sieve, allow to cool slightly.

Quark mixture

Combine the quark, yoghurt and sugar, stir in the lemon zest and juice. Bring the water to the boil. Add the gelatine, dissolve, combine with 5 tbsp of the quark mixture and immediately stir into the remaining quark mixture. Fold the whipped cream into the mixture. Spread the redcurrants over the tart base, top with the quark mixture and redcurrant puree, create a marble effect using wooden skewers. Cover and chill for approx. 4 hrs. Cut the cake into squares, serve.

Good to know
Tip: Use raspberries instead of redcurrants.

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