John Myers
Ingredients for 8 servings:
- 75 g butter
- 1 egg(s)
- 50 g sugar
- 1 vanilla sugar
- 150 g spelt flour type 630
- 1 pinch of salt
- 500 g quark
- 2 eggs
- 100 g sugar
- 20 g soft wheat semolina
- 1 tsp lemon zest
- 100 ml cream
- 100 g strawberries
- 1 tsp sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
with strawberries
For the dough, knead all the ingredients into a shortcrust pastry. Roll the pastry into a sausage shape and cut into eight equal pieces. Press one eighth of each piece into a small 170 ml jar. This works best with a cork that you dip in flour every now and then. Mix the quark with the remaining ingredients and spread evenly over the shortcrust pastry, about 3 tablespoons per jar. Do not add more than that, as the quark will expand and could overflow. Bake in an oven preheated to 175 °C (top/bottom heat) for about 40 minutes on the middle rack. Wait a few minutes after removing from the oven until the quark filling has settled a little. Then seal immediately. This cake will keep for several weeks. Note: Here it was served as a dessert. Cut the strawberries into small pieces and mix with a little sugar.
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