Quark cake with berries

Quark cakes, both prepared and hot (like the cheesecake) that cold, are one of the classics of the cuisine of the Alps.
Like this delicious cake, typical of the Dolomites.

And don't be afraid to hear about quarks (what's this? where can I find it?):
you can easily replace it with ricotta - possibly mixed with yogurt - flavored with lemon juice!

And, once the small problem of the main ingredient has been solved, the cake can be prepared: there are no other problems.

A note regarding wild berries I think is a must:
use the ones you like and like the most (if it were me, I'd only do it with wild strawberries and blueberries but ... right now I have a garden full of currants!);
but I would never derogate from the presence of blueberries: they give a splendid color (not to mention the flavor) to the final decoration.

Let's not forget patience:
when the cake is ready you will still have to rest two hours in the refrigerator ...

Ingredients, for a bottom Ø cm 26:

 Preparation:

The first thing needed is the pastry base for the base; it must be used cold and therefore, having the time, it is worth preparing it the day before.
Here's how to proceed:
pour all the ingredients in a large bowl and mix them quickly by hand or with an electric mixer until a grainy mass is obtained.

Just pick it up with your hands to get a smooth and homogeneous dough to wrap in a plastic film and let the cool rest for at least half an hour.

After this time the dough should be spread on the bottom (buttered or with a sheet of parchment paper) of a removable on-board cake pan, pricked and baked in a preheated 200 ° oven for about 20 '.

The ready bottom is then left to cool on a wire rack before it can be used.

Now you can start preparing the actual cake!
Mix one third of the berries with 2 CT sugar and set aside.
Mix the quark (or ricotta with lemon juice) with three CTs of sugar with a fork; it must be a soft cream.
Complete the cream by pouring the berries, with their juice, left to soak with the sugar.

Prepare the gelatine according to the instructions on the package (depending on whether it is agar agar, isinglass or another preparation) and mix it with the quark bowl.

Allow to cool.

Whip the cream by adding towards the end forty grams of sugar and the coat stand (it helps a lot but, if you don't find it, whip the cream very firm, almost risking a mascarpone!).
Gently mix it with the quark and berry mixture.

Place the bottom for the cake on a perfectly flat plate and enclose it tightly with a movable ring for cold cakes.

Cover the bottom of the dough with the filling and, using a spatula, level it evenly.

Cover the filling with the remaining two-thirds of berries and sprinkle with just icing sugar.

Prepare the gelatin for the decoration, let it cool for a moment and then place it carefully over the entire surface of the cake and fruit.
Keep in the fridge for two hours.

The cake is ready! On the first of August it was further decorated with a crumbled meringue cross then finished with icing sugar.

Would you like a slice of it?

ADVICES AND NOTES:

• In order to be: if it is not available it can be replaced by gelatin sheets in the filling and by a gelatin preparation for cakes in the decoration.
• Quark: it can easily be replaced by an equal amount of ricotta; though flavored with 1 CT from lemon juice.
• Forest fruits: if you can also use many more than those indicated, it depends on the taste. Much depends on the season and, in my case, on those I have in the garden!
• In the preparation of the cake decoration jelly, you can add sugar or jam of a color and flavor suitable for the dessert you have to cover; raspberry jam was used here.