Making forest fruit white chocolate quarkcake crust

Start by making the crust. First, melt the butter in a pan. Then, add the dates and oatmeal to a food processor and mix until the dates are chopped into small pieces. Next, add the melted butter and 7 tablespoons of water. You then mix until a sticky crust forms. Next, line a springform pan with parchment paper. Then, press the crust mixture into the bottom of the pan with your fingers.

Making the sugarfree quark layer

Next, make the quarkcake layer. First, soak 5 gelatin sheets in a pan with cold water. Then addd the vanilla quark, low-fat quark, and Steviala Kristal Sweet to a large mixing bowl. Mix well with an electric hand mixer or whisk. Then squeeze the gelatin sheets and place them in the empty pan. Meanwhile, add 5 tablespoons of water and melt the gelatin sheets over low heat. Then turn off the heat and add 2 tablespoons of the quark mixture to the pan. Mix well and pour this mixture into the rest of the quark mixture. Finally, pour the quark mixture over the crust in the springform pan. At last, place the pan in the refrigerator for at least 1 hour.

Making the sugarfree forest fruit topping

After 1 hour, make the mixed berry topping. First, let the frozen raspberries and blueberries defrost. Meanwhile, soak 1 gelatin sheet in cold water. Then use an immersion blender to puree the raspberries, blueberries, and a dash of lemon juice into a smooth sauce. Next, squeeze the gelatin sheet and melt it in a saucepan with 2 tablespoons of water. You then add 2 tablespoons of the forest fruit sauce to the saucepan and stir well. Then, pour the rest of the sauce into the saucepan and stir again. Finally, pour the forest fruit topping over the quark layer. Let the forest fruit white chocolate quarkcake chill in the refrigerator for at least 2 hours. At last, serve the forest fruit white chocolate quarkcake with sugarfree white chocolate and enjoy!