John Myers
Contents
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Ingredients
- For the shortcrust pastry:
- 300 g Flour
- 175 g Cold butter
- 1 Egg
- 100 g White sugar
- 1 tbsp Rum
- 1 pinch Salt
- For the filling:
- 750 g Quark lean
- 250 g Mascarpone
- 4 Eggs
- 80 g White sugar
- 3 tbsp Semolina
- 3 tbsp Vanilla sugar
- 500 g Red currants
Instructions
- Make a shortcrust pastry from flour, sugar, butter, egg, rum and a pinch of salt. Shape the shortcrust pastry into a ball, wrap it in foil and put it in the fridge for about 30 minutes.
- Sort the currants, wash them, put them in a sieve and drain well.
- Separate the eggs and set aside the egg whites. Mix the quark, mascarpone, sugar, semolina, vanilla sugar and egg yolks in a mixing bowl. Beat the egg whites with the pinch of salt until stiff. Now carefully fold in the egg white and currants twice.
- Roll out the shortcrust pastry into a prepared springform pan and pull up an approx. 4 -5 cm high edge. Prick the dough base several times with a fork.
- Pour the quark mixture onto the dough and smooth it out. Place the cake in the (convection) oven preheated to 175 degrees and bake for about 60 minutes. When the baking time is over, take it out of the oven, let it cool down in the tin for 20 minutes, put it on a cake rack and let it cool down.
Nutrition
Serving: 100gCalories: 218kcalCarbohydrates: 24.8gProtein: 6.5gFat: 9.7g
