Quark Cake

• 1 package Lady Finger Cookies (approximately 10 Cookies)
• 1 Tablespoon Apricot Brandy Or Other Liqueur (optional)
• 1-1/2 Tablespoon Gelatin (need 2 Packets)
• 1 can Sliced Mandarin Oranges (8 Ounce Can)
• 2 teaspoons Vanilla, Divided
• 3 Tablespoons Sugar, Divided
• 1-3/4 cup Whipping Cream
• 3-1/2 cups Light Quark

1. This is my grandmother's recipe. I think it's a traditional Dutch desert, but I could be wrong. It looks very similar to a cheesecake but tastes quite different.
2. My grandmother's original method is very imprecise, so the measurements quoted above are approximations.
3. 1. Line a Springform pan with plastic wrap.
4. 2. Fill the bottom with a layer of ladyfinger cookies, sugar side down. Optional - drizzle apricot brandy over cookies.
5. 3. Mix 1 1/2 Tablespoons of gelatin (1 1/2 packets) with 1/4 cup of the liquid drained from the can of mandarin oranges and 1/4 cup of boiling water. Stir continuously until dissolved. Set aside.
6. 4. Add 1 teaspoon of vanilla and 2 teaspoons of sugar to the whipping cream. Beat, starting on low and moving to high, until stiff. Set aside.
7. 5. Add the quark to a bowl. Add the remaining vanilla and sugar. Transfer the mixer from the whipping cream without cleaning it off and beat the quark mixture.
8. 6. Add gelatin and whipped cream mixtures to the quark mixture and beat until smooth.
9. 7. Taste and adjust sugar as needed. I like this a little sour. The cookies and orange slices will add some sweetness to the finished cake.
10. 8. Spoon quark mixture over cookie base. Top with drained mandarin oranges.
11. 9. Cover and chill in refrigerator for at least one hour. Cut into slices and serve.

finger cookies, apricot brandy, gelatin, oranges, vanilla, sugar, whipping cream, light quark

Taken from tastykitchen.com/recipes/desserts/quark-cake/ (may not work)