Ingredients:
1 pack of puff pastry (or homemade)
100 g jam (apricot)
4 sheets of gelatine
2 egg yolks
1 egg(s)
80 g powdered sugar
1 vanilla pod(s)
200 g quark (quark 20% fat)
400 ml whipped cream (cream)
Berries (for decoration)
Mint
Powdered sugar, for decoration

Preparation:
Soak the gelatine in water. Beat the yolk, egg and sugar until foamy. Scrape out the pulp of the vanilla pod and add to the egg beaten mixture. Stir in the curd.

Heat 100 ml of whipped cream, squeeze out the gelatine well and dissolve it in it. Gradually stir in the curd mousse to prevent the gelatine from clumping.

Beat the remaining cream until creamy and fold into the curd mousse.

Preheat the oven to 200 degrees.

Roll out the puff pastry thinly and cut into 2 equal pieces (the size of a loaf pan).

Place on a baking tray lined with baking paper, prick several times with a fork and bake in the oven for approx. 10 minutes until golden brown.

Allow to cool.

Place a sheet of dough in the loaf pan lined with cling film, pour in the cream and chill for approx. 3 hours.

Remove the slices from the pan. Strain the jam through a sieve. Spread the second sheet of dough with it and place on the cream.

Cut into equal-sized pieces with a sharp knife and sprinkle with icing sugar. Garnish with seasonal fruit