Quark torte with mango

Total time: 4hr 50m
Preparation Time: 35m

For 12 portions

Nutritional Information

Contains 306 Kcal, 6g Protein, 29g Carbohydrates, 18g Fat


  • Floor
  • 150 g sponge fingers
  • 125 g butter
  • 5 leaves gelatine
  • Topping
  • 500 g 1/2-fat quark
  • 150 g sugar
  • 1 lime
  • 3 tbsp water
  • 2 dl full cream
  • 1 mangoes
  • 3 passion fruit
  • 0.5 leaf gelatine
  • Utensils
  • For a spring form tin approx. 24 cm in diameter, base lined with baking paper, sides greased with oil and lined with cling film

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  • Prepare the tin

    Line the base of the tin (approx. 24 cm in diameter) with baking paper, coat the sides with oil and line with cling film.
  • Floor

    Melt the butter. Finely crush the sponge fingers. Place the gelatine in cold water for approx. 5 mins.
  • Mix the butter and biscuits, spread over the prepared tin base, press down firmly.
  • Topping

    Thoroughly mix the quark and sugar. Rinse the lime in hot water and pat dry. Grate in the lime zest. Press out the juice and stir in.
  • Bring the water to the boil. Drain the gelatine, dissolve in the water, mix together with 5 tbsp of the mixture and immediately stir into the remaining mixture.
  • Beat the cream until stiff, fold into the quark mixture, spread across the tin base, chill for approx. 15 mins.
  • Very thinly slice the mango and arrange on top of the mixture.
  • Strain the passion fruit flesh into a small pan. Add 1 tbsp of seeds. Place ½ a sheet of gelatine in water.
  • Add the drained gelatine, dissolve over a low heat, stirring. Drizzle the passion fruit juice over the mango slices, cover and chill for about 4 hours.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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