Easter cake

Ingredients for 1 servings:

• 250 g butter or margarine
• 250 g sugar
• 5 m.-sized eggs
• 1 packet of vanilla sugar
• 250 g flour
• 2 tsp, leveled baking powder
• 500 g quark, 20% fat
• 3 tbsp lemon juice
• 50 g sugar
• 1 packet of vanilla sugar
• 500 ml whipped cream
• 2 packs of cream stiffener
• 6 tbsp jam (currant)
• ½ pack of chopped pistachios

Instructions

Working time approx. 45 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 55 minutes; Total time approx. 11 hours 40 minutes

also autumn cake or Christmas cake

For the pastry, cream the butter or margarine until light and fluffy, then add 250g of sugar and 1 sachet of vanilla sugar. Gradually beat in the eggs, one at a time. Mix the flour and baking powder and stir in briefly. Line a 26cm springform pan with baking paper, grease the sides, pour in the pastry, and bake in a preheated oven at 140-150°C (or 175-200°C (top/bottom heat; gas mark 2-3) for about 45-55 minutes. For the filling, mix the quark, lemon juice, the remaining sugar, and vanilla sugar. Whip the cream and cream stiffener separately until stiff and fold into the quark mixture. Once the cake base has cooled completely, cut it in half and spread 3 tablespoons of blackcurrant jam on the bottom and middle layers of each layer. Divide the quark cream into thirds and spread one third on each layer. Stack all the layers together, then spread the remaining third of the quark cream over the cake. Sprinkle some of the chopped pistachios over the cake’s edges. Sprinkle the remaining pistachios onto the cake to create little “nests.” Cover the cake and refrigerate overnight to let it set. Just before serving, place the little colorful Easter eggs into the nests. My absolute favorite cake. It’s also a hit as a Christmas cake with Christmas decorations (chocolate decorations and almond flakes) or as an autumn cake with chocolate leaves!