• 500 g full-fat quark (or cream cheese)
• 200 g powdered sugar
• 1 lemon
• 500 g whipping cream (33%)
• 10 gelatin sheets or 2 packs (4 sachets) Sofort Sahne Gelatine
• 1 can of canned peaches

• 1 extra can of canned peaches – if you wish to line the sides of the cake with peach slices, as shown in the picture

a) Method with gelatin sheets

1. Soak gelatin

Place the gelatin sheets in cold water for 5–10 minutes, until they are completely soft.

2. Mix quark 

Whisk quark with sifted powdered sugar, add lemon juice and zest.   

3. Dissolve gelatin  

Squeeze softened gelatin and place in a small saucepan with 30–50 ml of water (or peach juice). Heat gently until dissolved (do not boil!). Stir in a few spoonfuls of quark to avoid lumps, then mix everything back into the quark and blend until smooth. 

4. Whip the cream  

Beat the cream until stiff peaks form, then gently fold it into the quark mixture. 

5. Add peaches   

Fold in diced canned peaches, either directly into the cream or layered inside the cake.   

Questions & Tips:

Quick Gelatin “Calculator”

• Soft, creamy (spoonable) cream: ~5 g gelatin per 700–800 g of mixture.
• Firmer, sliceable cake: ~6–8 g per 700–900 g of mixture.
• Very firm cut / higher layers: 9–10 g per 1 kg of mixture.

One sheet usually has ~1.7–2 g (varies by manufacturer). If your sheets are “stronger,” reduce the number used.

Common Mistakes & How to Fix Them

• Lumps (gelatin grains): The cream/gelatin was too cold and combined all at once.
  Quick fix: Remove a cup of cream, heat very gently (microwave 5–10 s), stir until smooth, and return it back.
• Doesn’t set enough: Too little gelatin or too much juice/alcohol. Next time, add 1–2 g more or reduce liquids.
• Rubbery texture: Too much gelatin or overheated. Gelatin must not boil.
• Acidic ingredients (lemon): Can slightly slow setting – don’t overuse, always dissolve gelatin in neutral liquid.

Practical Tips

• Temperatures: Dissolved gelatin ~50–60 °C; quark mixture preferably lukewarm/room temperature. Do not pour hot into cold.
• Order: Always temper → into quark → then whipped cream.
• Cut stability: For two-tier or higher layers, use 8–10 g per 1 kg of mixture.
• Storage: Keep finished cake in the fridge up to 3 days; do not freeze the cream (texture changes).

b) Method with Sofort Gelatine

1. Mix quark      

Mix quark with powdered sugar, lemon juice, and zest. 

2. Add Sofort Gelatine 

Sprinkle "Sofort Gelatine" directly into the quark mixture and blend until smooth.   

3. Whip the cream 

Beat until stiff and fold the mixture gently.  

4. Add peaches 

Fold in diced canned peaches or layer them inside the cake.    

Questions & Tips:

🤔❓ What is Sofort Gelatine and how do you use it?

I discovered this product fairly recently, and I have to say I was thrilled. Sofort Gelatine is not only a handy product that saves you a lot of time in the kitchen, but it also ensures perfectly smooth, lump-free cream. Unlike classic sheet gelatin, you don’t need to soak or squeeze it – simply sprinkle it into the cream or fruit mixture and mix well. It starts working within minutes and reliably sets the dessert. It works well in quark or cream-based creams, fruit mousses, or cake and roulade fillings. Its biggest advantage is simplicity and the guarantee that the result will hold its shape beautifully, without extra effort.

❌ What Sofort Gelatine is NOT suitable for:

• Cooking and baking – it must not be heated, as it loses its effectiveness.
• Warm fillings – for creams or toppings that are prepared with heat, it’s better to use classic sheet or powdered gelatin.
• Fruit jelly for cakes – you need gelatin that dissolves in hot liquid so the jelly sets properly.
• Thick jelly layers (e.g., aspics, gelatin molds) – Sofort is intended only for gently firming creams, not for standalone firm jelly.

👉 Summary: Sofort Gelatine is a quick helper for cold creams, but if you want classic jelly, glaze, or aspic, it’s better to use sheet or powdered gelatin.

🤔❓ Can it also be used to stabilize whipped cream instead of a stabilizer?

Sofort Gelatine can also be used to stabilize whipped cream, but the result is slightly different compared to Sahnesteif (whipped cream stabilizer):

• Advantage: whipped cream holds firmer and longer, ideal for cakes and pastries where a stable cream is needed.
• Difference: whipped cream with Sofort Gelatine is firmer, sometimes slightly “creamy.” The stabilizer simply strengthens the cream but keeps it light and fluffy.
• Usage: add Sofort Gelatine at the end of whipping, whip briefly, and let the cream rest for a while.

👉 Summary: Yes, you can use it instead of a whipped cream stabilizer if you want the whipped cream really stable (e.g., for a cake). If you just want it light and fluffy (e.g., for coffee or ice cream), the stabilizer is a better choice.

Click to enlarge images: