Description
Cremig-zarte Quark-Sahne trifft fruchtige Mandarinen, eingebettet in knusprig-weiche Butterkeks-Schichten. Süß, samtig und leicht vanillig schmilzt dieses Dessert auf der Zunge und verführt mit frischer Leichtigkeit und perfekter Balance.
Ingredients
Scale
- 2 Packung Sahnesteif
- 450 g Quark
- 450 ml Schlagsahne
- 2 Packung Vanillinzucker
- 450 g Naturjoghurt
- 150 g Zucker
- 2 Dose/n Mandarinen, alternativ 1 große Dose Pfirsiche oder Aprikosen
- 250 g Butterkekse
Instructions
- Begin by preparing the whipped cream. Pour 450 ml of cold Schlagsahne (whipping cream) into a large mixing bowl. Add 2 packets of Vanillinzucker (vanilla sugar) and 2 packets of Sahnesteif (cream stabilizer) to the cream. Using an electric mixer, whip the cream on medium to high speed until it forms stiff peaks. Once stiff, cover the bowl and place it in the refrigerator to keep it cold while you prepare the other components.
- Next, in a separate large bowl, combine 450 g of Quark (a fresh dairy product similar to soft cheese), 450 g of Naturjoghurt (natural yogurt), and 150 g of sugar. Using a hand whisk or electric mixer, beat these ingredients together until you achieve a smooth, creamy consistency without lumps. The sugar should be fully dissolved and the mixture should be light and fluffy.
- Carefully fold the previously whipped cream into the Quark-yogurt mixture. To do this, gently add the whipped cream in portions and use a spatula to fold it in by cutting through the mixture and turning it over, preserving the airiness of the cream. Continue folding until the cream is evenly incorporated and the mixture is light and homogeneous.
- Drain the canned fruit thoroughly. If you are using mandarins, simply let them drain in a sieve or colander. If you opt for peaches or apricots, drain them and then cut them into small, bite-sized pieces using a sharp knife. Gently fold the drained fruit into the cream mixture, taking care not to stir vigorously to avoid breaking the fruit pieces. This will keep the fruit intact and distributed evenly throughout the dessert.
- Prepare the butter cookies by placing 250 g of them into a large, sealable plastic bag (like a freezer bag). Seal the bag and crush the cookies into small crumbs using a rolling pin or the bottom of a heavy pan. The crumbs should be fine but with some texture for a nice contrast in the dessert layers.
- Assemble the dessert in your chosen serving dishes. You can use individual dessert glasses or a large serving bowl. Start by adding an even layer of the crushed butter cookies at the bottom. Next, spoon a generous layer of the cream and fruit mixture over the cookie base, spreading it evenly. Repeat the layering process once more if desired, and finish with a final layer of crushed cookies on top to create a crunchy topping.
- Cover the assembled dessert with plastic wrap or a lid and place it in the refrigerator. Let the dessert chill and set for several hours, preferably overnight. This resting time allows the flavors to meld, the cookies to soften slightly, and the dessert to develop its characteristic creamy texture.
- Before serving, you can optionally garnish the dessert with a few fruit pieces or a sprinkle of cookie crumbs for decoration. Serve chilled and enjoy the rich, creamy, and fruity flavors of this Käse Sahne dessert that is sure to impress every time.
Notes
For best results, use fresh, cold whipping cream and ensure to whip it to stiff peaks to give the dessert a light and airy texture. When folding in the fruit, be gentle to keep the fruit pieces intact. This dessert tastes even better after resting overnight, allowing the flavors to meld and the cookies to soften perfectly. You can vary the fruit according to season or preference, using peaches, apricots, or mandarins. To add extra flavor, consider sprinkling some cinnamon or cocoa powder on top before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
