It is as good as it looks. One of the few pies made with choux pastry (a type of puff pastry).
Slightly sour and sweet at the same time, goes well with a cup of hot cocoa. Best consumed on the same day it's made.
150 g pastry flour
10 cl milk
15 cl water
40 g salted butter
5 medium eggs
pinch of salt
25 cl cream
250 g skimmed quark
85 g fine sugar
1 tsp vanilla extract
300 g mixed fruit, chopped
extra powder sugar
whip cream stabilizer
Put milk, water, butter and salt in a pan and boil. Make sure butter is all melted.
Throw in the flour and stir. When the dough separates from the pan and becomes a large clump remove pan from the stove.
Preheat oven at 220°C.
Add eggs one by one. Only add next egg when the previous one is completely blended in the dough. After the fifth egg you should have a shiny, soft paste.
Divide choux dough in 3 equal parts.
Cut out 2 round pieces of baking paper that fits inside a 24 cm spring form.
Grease the bottom and lay 1 round baking paper over it.
Spread the first of three parts of dough on the bottom of the spring form. Lay the other piece of baking paper over the dough. If possibe lay a grid or disk of 21-22 cm over the dough to avoid excessive rise. Bake for 20-25 minutes at 220°C.
Repeat from step 7 with the other 2 parts of dough. Let them cool off completely.
Let the fruit leak as much as possible.
Beat cold quark with half the sugar until foamy.
Put another bowl over ice water, pour in the cream and beat. When it starts to thicken, add remaining sugar gradually with stabilizer while beating. The cream should be somewhat thicker than the regular whip cream. Be careful not to over-beat.
Add whip cream to the quark and fold carefully with a spatula to blend.
Putting things together:
Take one puff pastry base and lay inside spring form. With your hand carefully flatten the pastry disk. Spread half the fruit over it and then half the cream-quark mix.
Lay another pastry base on top and spread remaining fruit over it and then the other half of the cream-quark mix.
The last pastry disk should be torn apart in small pieces, the size of snow flakes. Spread them over the layer of cream-quark. With a sieve, sprinkle some icing sugar over the torn puff pastry.
Store in refrigerator for 1 hour and remove spring form ring before cutting.
Tools used: Hand mixer, wooden spatula, silicone spatula, bowls, sieve.