Dutch low-fat quark torte with raspberry coulis

This recipe is from an old school friend who came from Rotterdam. I remember being very impressed and couldn't believe she had prepared it since my friend hated cooking and the torte was scandalously good and looked nice. One day, when she came to my place, we made it together. I highly recommend it to all those who love cheesecakes and tortes, it is extremely light and fresh with the texture of an airy mousse and a discreet cheese taste.

Ingredients

60g butter

200g brown sugar

200g “petit beurre” biscuits

500g low-fat quark

1 untreated lemon (for zest and juice)

8 sheets of gelatin

3 eggs

2 caps kirsch

Circular mould with a removable bottom (I used an 18 cm diameter one)

Preparation

1. Crumble the “petit beurre” biscuits in a bowl, then add the melted butter and the kirsch. Mix by kneading with your fingers. Line the bottom of your mould with the mixture and use a glass to flatten and spread it evenly over the entire base. Refrigerate while you prepare the rest.

2. Beat the egg yolks in a bowl with 100g sugar until the mixture whitens. Add the quark and the lemon zest and mix.

3. Moisten the gelatin in a little cold water, then squeeze dry. Put the gelatin with the lemon juice and heat in a pan (until the gelatin melts). Pour in your quark mixture.

4. In another bowl, beat the egg whites until they are stiff. Then gently fold them into the quark preparation.

5. Take your biscuit base from the refrigerator and pour in the mixture. Place in the refrigerator for 24 hours without opening the mould.

6. Open the mould, cut into slices and drizzle with raspberry coulis.

           

Serves 10

For the raspberry coulis you need

80g sugar

250g raspberries

1dl water

Preparation

Heat the water and sugar in a saucepan. Add the raspberries and stir for two minutes. Use a plunge mixer to make a purée and then pass the coulis twice through a fine strainer. Reserve the coulis in the fridge until serving