Aachen Printentorte

Ingredients for 1 servings:

• 6 eggs
• 100 g flour
• 100 g cornstarch
• 200 g sugar
• 25 g vanilla pudding powder
• 1 tsp, heaped baking powder
• 200 g Printe(n) (Aachen Herb Printen)
• 120 ml brandy or cognac
• 200 g whipped cream
• 250 g natural yogurt
• 250 g low-fat curd cheese
• 100 g hazelnut nougat cream for spreading

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes

a must for Aachen residents and non-Aachen residents

For the sponge cake, separate the eggs. Beat the egg whites until stiff. While beating, gradually add the sugar to the egg white mixture, then stir in the six egg yolks. Mix the flour with the cornstarch, vanilla pudding powder, and baking powder, sift over the egg mixture, and carefully fold in. Pour the finished batter into a 26 cm springform pan lined with baking paper and smooth it out. Place the baking pan on the middle rack of the preheated oven and bake for about 30 minutes at 175 °C fan/convection oven (200 °C electric oven, gas mark 3). Once cooled, cut into three pieces horizontally. Place the Aachen Herb Printen flat next to each other in a baking dish and pour over the brandy. After about 10 minutes, the Printen will have absorbed the liquid, so crush them with a fork. Please use only original Aachen Herb Printen and not Lebkuchen (gingerbread). These are two completely different pastries. If you have children in the household, you can also melt the Printen with cold coffee. For the filling, mix the quark with the yogurt and whipped cream. Now spread the hazelnut-nougat cream on the first sponge layer. It’s best to warm the cream slightly, then it’s easier to spread. Spread the quark-cream mixture about 1 cm thick and place the second sponge layer on top. Now spread the softened Printen mixture and add another layer of quark and cream on top. Place the third sponge layer on top and decorate with the remaining quark and cream. Place the cake in the refrigerator for a good two hours so the cream sets.