Another Great Berry Cake - It's a No Bake One

by Anja

In summer, when fresh berries are available in abundance and just wait to be picked (or picked up at the store), I love berry tarts and cakes for dessert. My gluten-free berry tart is so easy that I tend to make it all the time. Everyone loves it.

However, for a change I sometimes make a berry cake that asks for a little more prep time, and a few more ingredients, but it's well worth the effort. And you don't even have to turn on the oven, which I'm sure you'll appreciate on a hot summer day!

This no bake cake is made with quark (curd cheese) - a staple in Germany and Switzerland, but I know it's hard to get in other parts of the world. If you cannot find quark,  use greek-style yoghurt instead. The taste will be somewhat different, but  good as well.

This cake is a light, fresh cake for warm summer nights (or afternoons).  Let's enjoy the (short Swiss) summer and all the nice fresh berries!


120g (1/2 cup) butter
about 130-150g (about 1 1/4 cups) petit beurre (shortbread or similar cookies), finely crushed
4 tablespoons powdered sugar
4 tablespoons ground hazelnuts
500g (2 cups) low-fat quark (curd cheese)
2dl (3/4 cup) cream
150g (3/4 cup) sugar
zest of one organic lemon, juice of half a lemon
6 sheets gelatin
about 500g (1 lb.) berries of your choice,
mint or lemon balm leaves for garnish (optional)

Line a spring form pan (about 28cm, 11") with parchment paper.

Mix all ingredients for the crust with your hands and spread evenly on the parchment paper. Apply some pressure. Place the baking pan into the freezer for at least 30 min. Remove the crust from the form and place onto a serving platter. Put the ring of the spring form back around it.

Soak gelatin in cold water for about 5 minutes.

Whip cream until firm.

In a large bowl, mix quark, sugar, lemon juice and zest.

Squeeze out gelatin, put into a small bowl placed over hot water until fully dissolved. Carefully stir into quark mixture. Then, carefully add whipped cream. Make sure you get a smooth texture without any lumps. Pour mixture onto crust and put into refrigerator for at least 1 hour.

Before serving, add berries and leaves.

From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique