Favorite quark cake

Ingredients for 8 servings:

• 200 g wholemeal spelt flour
• 100 g wholemeal rye flour
• 150 g butter
• 50 g almond butter
• 25 g coconut blossom sugar
• 30 g powdered sugar
• 1 pinch of salt
• 2 egg yolks
• 1 can apricot(s), peaches or cherries, approx. 825 g each, optional
• 1 kg low-fat curd cheese
• 100 g xylitol (sugar substitute)
• 2 packets of vanilla pudding powder
• 3 eggs
• 400 ml milk
• 1 lemon(s), juice, to taste
• 2 egg whites
• 5 tbsp powdered sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

Mix the ingredients for the shortcrust pastry. Set aside some dough for the edge. Roll out the remaining dough thinly and press it into the tin without the edge. Bake the base for 10 minutes at 170 degrees top/bottom heat until golden brown. Meanwhile, roll out the dough for the edge to fit and press it into the tin after 10 minutes. For the quark mixture, mix together all the ingredients for the filling except the fruit. If you want to use fruit, drain it well, chop it up if necessary and spread it on the base after the edge has been pressed into the tin. Then pour in the quark mixture. If you don’t want to use fruit, simply leave it out and just add the quark mixture. Continue baking the cake for about 1 hour at 170 degrees top/bottom heat. After 30 minutes, cut a slit in the cake between the edge and the mixture so that the cake does not tear in the middle at the end. For the optional glaze, beat the 2 egg whites until stiff, gradually adding the icing sugar. Ten minutes before the end of the baking time, brush the beaten egg whites over the cake and continue baking for the remaining 10 minutes. This creates beautiful “tears” or golden pearls. The cake tastes almost better a day later. There might be some leftover quark mixture. I then put it in silicone molds and make myself another “low-carb snack.” Alternatively, you can make more shortcrust pastry and bake a “little brother” of the quark cake in a smaller springform pan.