Quark Torte with Mango

4hr 50m
Preparation/cooking time: ca. 35m + Refrigerate: ca. 255m

For 12 servings

Nutritional Information

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


  • 150 g sponge fingers, finely crushed
  • 1 lime, rinsed with hot water, dabbed dry
  • 0.5 leaf gelatine, immersed for approx. 5 mins in cold water, drained
  • 2 dl full cream
  • 3 tbsp. water, boiling
  • 3 passion fruit
  • 125 g butter, liquid, left to cool
  • 500 g 1/2-fat quark
  • 150 g sugar
  • 1 mango (e.g. Primagusto), cut into very thin slices

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  • Mix the butter and biscuits, spread over the prepared tin base, press down firmly.
  • Thoroughly mix the quark and sugar. Grate in the lime zest. Press out the juice and stir in. Dissolve the gelatine 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. Top with the mango slices. Strain the passion fruit flesh into a small pan. Add 1 tbsp of seeds. Add the grained 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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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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