{"id":666,"date":"2026-04-18T19:51:12","date_gmt":"2026-04-18T19:51:12","guid":{"rendered":"https:\/\/ingridsecke.com\/wp\/?p=666"},"modified":"2026-04-18T19:51:14","modified_gmt":"2026-04-18T19:51:14","slug":"%f0%9f%8d%b0-quark-griess-torte-ohne-sahne-mit-fruechten-kalt","status":"publish","type":"post","link":"https:\/\/ingridsecke.com\/wp\/2026\/04\/18\/%f0%9f%8d%b0-quark-griess-torte-ohne-sahne-mit-fruechten-kalt\/","title":{"rendered":"\ud83c\udf70 Quark-Grie\u00df-Torte (ohne Sahne, mit Fr\u00fcchten, kalt)"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83e\uddfe Zutaten:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Boden:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 M\u00fcrbeteigboden (f\u00fcr 26 cm)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>F\u00fcllung:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 g Quark<\/li>\n\n\n\n<li>80 g Grie\u00df<\/li>\n\n\n\n<li>400 ml Milch <em>(oder Wasser, aber Milch schmeckt besser)<\/em><\/li>\n\n\n\n<li>80\u2013100 g Zucker (je nach Geschmack)<\/li>\n\n\n\n<li>6 Blatt Gelatine <em>(oder ca. 10 g gemahlene Gelatine)<\/em><\/li>\n\n\n\n<li>ca. 200\u2013300 g Fr\u00fcchte (z. B. Erdbeeren, Pfirsiche, Beeren)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83e\udd63 Zubereitung:<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Grie\u00dfbrei<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Milch + Zucker aufkochen<\/li>\n\n\n\n<li>Grie\u00df einr\u00fchren<\/li>\n\n\n\n<li>2\u20133 Minuten k\u00f6cheln lassen, bis es dick wird<\/li>\n\n\n\n<li><strong>Abk\u00fchlen lassen (lauwarm, nicht hei\u00df!)<\/strong><\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">2. Quarkmasse<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Quark glatt r\u00fchren<\/li>\n\n\n\n<li>Abgek\u00fchlten Grie\u00dfbrei unterr\u00fchren<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">3. Gelatine<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In kaltem Wasser 5\u201310 Minuten einweichen<\/li>\n\n\n\n<li>Ausdr\u00fccken und vorsichtig erw\u00e4rmen, bis sie fl\u00fcssig ist (nicht kochen!)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udc49 Wichtig:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u20133 EL der Quarkmasse zur Gelatine geben (angleichen)<\/li>\n\n\n\n<li>Dann alles z\u00fcgig in die Quarkmasse einr\u00fchren<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">4. Fr\u00fcchte \ud83c\udf53<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Klein schneiden<\/li>\n\n\n\n<li>Entweder:\n<ul class=\"wp-block-list\">\n<li><strong>unterheben<\/strong> oder<\/li>\n\n\n\n<li><strong>auf die Torte legen<\/strong><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">5. Schichten<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>M\u00fcrbeteigboden in die Springform legen<\/li>\n\n\n\n<li>Masse darauf geben und glatt streichen<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">6. K\u00fchlen \u2744\ufe0f<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mindestens <strong>4 Stunden<\/strong>, besser \u00fcber Nacht<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\udca1 Tipps:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Wenn du es s\u00fc\u00dfer magst \u2192 mehr Zucker<\/li>\n\n\n\n<li>Wenn die Torte besonders fest sein soll \u2192 1\u20132 Blatt Gelatine mehr<\/li>\n\n\n\n<li>Sehr saftige Fr\u00fcchte vorher abtropfen lassen<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\uddfe Zutaten: Boden: F\u00fcllung: \ud83e\udd63 Zubereitung: 1. Grie\u00dfbrei 2. Quarkmasse 3. Gelatine \ud83d\udc49 Wichtig: 4. Fr\u00fcchte \ud83c\udf53 5. Schichten 6. K\u00fchlen \u2744\ufe0f \ud83d\udca1 Tipps:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"iawp_total_views":13,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-666","post","type-post","status-publish","format-standard","hentry","category-nachtisch"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"\ud83e\uddfe Zutaten: Boden: 1 M\u00fcrbeteigboden (f\u00fcr 26 cm) F\u00fcllung: 500 g Quark 80 g Grie\u00df 400 ml Milch (oder Wasser, aber Milch schmeckt besser) 80\u2013100 g Zucker (je nach Geschmack) 6 Blatt Gelatine (oder ca. 10 g gemahlene Gelatine) ca. 200\u2013300 g Fr\u00fcchte (z. B. Erdbeeren, Pfirsiche, Beeren) \ud83e\udd63 Zubereitung: 1. 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