John Myers
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Quark Cake with Almond Crust
The perfect quark cake with almond crust recipe with a picture and simple step-by-step instructions.
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- 225 g Flour
- 75 g Powdered sugar
- 1 packet Vanilla sugar
- 1 Lemon zest from an organic lemon
- 1 pinch Salt
- 150 g Butter
Curd mass
- 250 g Sugar
- 1 kg Lowfat quark
- 250 g Butter
- 6 Eggs
- 2 Packages Vanilla custard powder
Others
- Fat for the shape
- 100 g Flaked almonds
- 200 g Red currant jam
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- Knead the flour, powdered sugar, vanilla sugar, half of the lemon peel, salt, butter in pieces and 2 tablespoons of cold water first with the hand mixer, then briefly with your hands until smooth. Cover and chill for about 30 minutes.
- Lightly grease the spring form (26 cm Ø and at least 7.5 cm high or 28 cm Ø).
- Place almost 2/3 of the dough (approx. 300 g) on the bottom of the tin and smooth it out. Close the edge of the springform pan around it. Shape the rest of the dough into 2 rolls (approx. 34 cm or 42 cm long). Place the dough rolls on the inside of the mold and press up about 3cm. Prick the pastry base several times with a fork. Pre-bake in the preheated oven at 200 ° C on the bottom rack for about 20 minutes.
Curd mass
- Mix the butter, sugar, a pinch of salt and the rest of the lemon peel with the hand mixer for 2 to a maximum of 3 minutes. Mix the eggs and pudding powder briefly with the hand mixer until the pudding powder is dissolved (otherwise the cake will rise too much!). Stir in the quark. Add the butter to the quark mixture and stir everything until smooth.
- Take the mold out of the oven. Turn the oven down to 175 ° C. Brush the bottom with currant jam. Spread the quark cream on top, sprinkle with almonds. Bake on the lowest rack for about 1 1/4 hours, after about 40 minutes of baking, loosen the cake from the edge with a knife. Let the finished cake rest in the switched-off oven for 5–10 minutes. Cool in the mold for approx. 4 hours. Dust with powdered sugar.
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