|
For the base:
40 g/2 tbsp clear honey
50 g/2 oz demerara sugar
225 g/8 oz/2 cups rolled oats
100 g/4 oz 14 cup butter or margarine, melted
For the filling:
225 g/8 oz/1 cup quark
250 ml/8 fl oz/1 cup plain yoghurt
2 eggs, separated
50 g/2 oz/14 cup caster (superfine) sugar
Grated rind and juice of 2 limes
15 g/1 tbsp powdered gelatine
30 ml/2 tbsp boiling water |
|
Method:
Stir the honey, demerara sugar and oats
into the butter or margarine. Press into the base of a greased 20 cm/8
in cake tin (pan).
To make the filling, mix together the quark, yoghurt, egg yolks, sugar
and lime rind. Sprinkle the gelatine on the lime juice and hot water
and leave until dissolved. Warm over a bowl of hot water until
transparent, then stir into the mixture and stir gently until
beginning to set. Whisk the egg whites until they form soft peaks,
then fold into the mixture. Spoon over the prepared base and leave to
set.
|
