- 300g (10oz) digestive biscuits
- 100g (4oz) butter, melted
- 500g (1lb 2oz) raspberries
- 225g (8oz) caster sugar
- grated zest and juice of 2 limes
- 500g (17½oz) tubs Quark
- 284ml (½ pint) double cream
- 284ml (½ pint) soured cream
- 20ml (4 tsp) powdered gelatine
- Preheat oven to 180°C/fan 160°C/gas 4. Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits to fine crumbs in a blender or food processor, tip into a bowl and mix in the melted butter. Press the crumbs in an even layer over the base of the tin, then bake for 10 minutes until lightly browned and crisp on the top. Remove to cool.
- Put one third of the raspberries into a pan with 45ml (3 tbsp) water, 175g (8oz) of the sugar and the zest of 1 lime. Cook for 2 minutes or until the berries just start to disintegrate. Set aside and cool. Strain the juice into a small pan, set aside and reserve the cooked berries.
- Make the filling. Whizz the Quark and both creams with the remaining sugar, lime zest and all the lime juice until smooth. Sprinkle the gelatine over 45ml (3 tbsp) cold water in a cup, leave until it looks spongy, then dissolve until clear, either in a microwave on defrost, or by standing the cup in a pan of water over a low heat. Beat a little of the creamy mixture with the gelatine then pour into the rest of the mixture, beating well to incorporate.
- Take the cooled, cooked berries and fold lightly into the creamy mixture to create a ripple effect. Spoon onto the biscuit base and chill for at least 4 hours, or until set.
- Meanwhile, cook the reserved juice for 2-3 minutes until slightly syrupy. Stir in the remaining uncooked berries and leave to cool. When set, carefully remove the cake and slide onto a plate. Spoon the syrupy berries on top.
- Be adventurous and try other types of berries instead of raspberries.
- Serving Size: 1 serving
- Calories: 140
- Sugar: 16 g
- Sodium: 200 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 23 g
- Protein: 6 g
- Cholesterol: 5 mg