Ingredients:

250 gr. MONTSEC quark
2 natural yoghurts
100 gr. sugar
200 gr. custard
60 gr. corn starch
100 gr. of MONTSEC 35% fat cream
4 egg yolks
250 gr. pitted prunes in contreau
60 gr. sugar
1 tablespoon salt
300 gr. Semi-mounted egg whites

Procedure:

1. Combine all components by formula, having previously diluted starch with cream.
2. Unified all ingredients, mixing with the egg whites semi-mounted.
3. Line a square or rectangular bottomless spring with shortcrust pastry base and place a layer of brioche. Fill it almost to the top and put it to cook.
4. Boil for 30 minutes at 200-210°C.