Amarettini curd cake

For 12 pieces
  • 125 g Butter
  • 200 g Amarettini
  • 250 g red currants
  • 10 sheet white gelatine
  • 250 g whipped cream
  • 500 g Lean quark
  • 300 g Whole milk yogurt
  • 250 g Mascarpone
  • 1 packet Vanillin sugar
  • 100 g Sugar
  • 4 EL Lemon juice
  • Oil
  • red currant panicles, powdered sugar, Amarettini and mint
45 minutes
Melt the butter, let it cool down a little. Finely grind the amarettini in the universal chopper. Put in a mixing bowl, add melted butter and mix well with your hands (something sticks). Brush the bottom of a springform pan (26 cm Ø) with oil. Press the crumbs into the mold with your hands as a base. Approx. 1 hour coldput. Wash the currants, drain them and carefully pluck them from the panicles. Soak gelatin. Whip the cream. Mix the quark, yoghurt, mascarpone, vanilla sugar, sugar and lemon juice with the whisk of the hand mixer. Squeeze out the gelatine and melt it over low heat. Remove from the stove, stir in 4-5 tablespoons of quark cream. Then stir into the rest of the quark cream. Carefully fold in the currants. Chill the cream for 3-5 minutes until it starts to gel. Fold in the cream in portions. Spread the cream loosely on the base of the springform pan and chill for about 5 hours. Remove from the springform pan and decorate with currant panicles, amarettini and mint. Dust with powdered sugar
Waiting time approx. 6 hours
1 piece approx .:
  • 400 kcal
  • 1680 kJ
  • 11 g protein
  • 26 g fat
  • 28 g carbohydrates


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