This cake is one of my favourites for summer as well as the strawberry Quark cake. It is fresh and fruity. This cake has been inspired by the French Youtuber “Hervé Cuisine” but I preferred a more simplistic and easy version of his strawberry bavarois cake.
Quark cakes are fresh and light as they are the mousse version of the strawberry pie. For this cake, you can decide to have a crispy cookies bottom, or cake bottom (genoise recipe). You can as well decide to not use any bottom to make it suitable for people who diet.
For 4 peoples serving (double the amount if needed).
for the Mousse and the strawberry coulis
– 250g Raspberries (frozen rasperries can be used)+ keep a few for decoration
– 1/2 Lemon (juice)
– 100 g sugar
– 3 leaves of gelatine or 2g of agar agar
– 200ml of Quark
for the Cookies bottom
- 10 cookies (preferrably tea cookies)
- 50g of butter
- Clean the raspberries and put them in a mixer. Add sugar, lemon juice and mix with a mixer
- Soften the gelatine leaves in cold water for a few minutes (around 2 minutes) OR put the agar directly in the cold raspberry mixture
(if gelatine is used, please give them a good wring. Bring the mixture of raspberry a boil, add the gelatine while whisking well the mixture and let cool)
- Pour ¼ of the mixture in a pot for topping and put it aside
- Take the 200g of quark and add it to the mixture of ¾ raspberry mixture remaining.
- Crush the cookies with the melted butter very finely (can use the blender).
- In a cake mold, tap the cookie mixture onto the bottom of the pan to make a thin layer of crust. Purr the raspberry mousse (kwark + raspberry sauce mixture) over on top.
- Allow to set in the fridge for minimum 30 minutes or until it becomes jelly-like.
- Add the raspberry coulis that has been put aside onto the top of the cake (optional : add the rest of raspberries for decoration)
- And put in the fridge and eat the next day. Or put it in the Freezer for 2 hours.
If you have any suggestions about what I should make next…Please leave a comment below 🙂