John Myers
Ingredients for 1 servings:
- 4 egg yolks
- 125 g butter
- 125 g sugar
- 1 packet of vanilla sugar
- 150 g flour
- 2 tsp, leveled baking powder
- 1 pinch of salt
- 4 tbsp milk
- 4 egg whites
- 1 pinch of salt
- 100 g sugar
- 60 g almond flakes
- 350 g raspberries
- 200 g blackberries
- 500 g low-fat curd cheese
- 200 g crème fraîche
- 1 lemon(s), zest and juice
- 50 g sugar
- 200 g whipped cream
- 1 pack of cream stiffener
- 1 packet of vanilla sugar
- 1 tbsp powdered sugar for dusting
Instructions
Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 20 minutes
for a 26cm springform pan
Preheat the oven to 180°C fan/convection oven. Beat the butter with sugar, salt, and vanilla sugar until light and fluffy. Stir in the egg yolks, one at a time. Sift the flour and mix well with the baking powder. Fold into the batter along with the milk. Line a 26cm springform pan with baking paper or grease it, leaving the edges free, and pour in half of the batter. Beat the egg whites until stiff, add salt, and slowly add the sugar while continuing to beat. Spread half of the beaten egg whites on the batter, sprinkle half of the almonds on top, and bake the cake on the middle shelf for about 18-20 minutes. Repeat with the remaining batter, beaten egg whites, and almonds. Then let both layers cool. For the quark filling, carefully wash and sort the berries. Mix together the quark, crème fraîche, lemon juice and zest, and sugar. Beat the cream with vanilla sugar and cream stabilizer until stiff and fold into the quark cream. Place the first layer on a cake plate with a ring. Spread the berries on the base. Spread the quark cream on top, smooth it out, and top with the second layer. Refrigerate for at least 3 hours. Dust with powdered sugar and serve.
Facebook Comments