Rahka, quark is sourish dairy product that seems to be common in the Northern and Eastern Europe, at least in the Nordic countries, Germany and and former Soviet countries. Rahka is different to cottage cheese. You can use rahka in baking or as it is for the desserts. The easiest way to prepare rahka is simply to mix it with whipped cream, berries and sugar.
For preparing a big bowl of rahka you need
4 small jars of rahka (200 g each)
2 dl of cream, whipped
700 g berries, defrosted
sugar to taste