Eifel cream cake

Ingredients for 1 servings:

• 600 g butter
• 500 g flour
• 500 g sugar
• 5 eggs
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 kg quark (low-fat quark)
• 500 g whipped cream
• 100 g cornstarch
• 200 g almond(s), ground
• 200 g desiccated coconut
• 2 tbsp desiccated coconut
• Mint, for decoration
• Fat and flour for the drip pan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice 250g butter. Knead with flour, 150g sugar, 1 egg, vanilla sugar, and salt. Cover and chill for approx. 30 minutes. Grease and flour a roasting pan (approx. 32 x 38cm). Roll out the dough. Melt 350g butter in a small saucepan and let cool. Mix with quark, cream, cornstarch, 4 eggs, 350g sugar, almonds, and desiccated coconut. Spread the quark mixture over the dough. Bake in a preheated oven at 175°C on the second rack from the bottom for 40-50 minutes. Sprinkle with 2 tablespoons of desiccated coconut. Continue baking at the same temperature for 10-20 minutes. Let cool and garnish with mint.