Aachen Printen layered food

light

1.

Roast the almonds in a coated pan until golden brown. Sprinkle with sugar and caramelize. Spread on baking paper and let cool down.

2.

Coarsely crumble Aachener Printen. Set aside 1 tablespoon of cranberries. Mix the rest with the quark, cream yoghurt and vanilla sugar until creamy. Layer quark cream and printencrumbs in four dessert glasses. Garnish with the rest of the cranberries and almond brittle.