Lore's Friesentorte

Ingredients for 1 servings:

• 125 g butter, soft
• 125 g sugar
• 4 eggs, separated
• 125 g flour
• ½ pack of baking powder
• 150 g sugar
• 50 g almond flakes
• 400 g cream
• 1 pinch of salt
• 2 packets of vanilla sugar
• 4 tbsp sugar
• 10 tsp gelatin powder
• 250 g quark, 20% fat
• 1 cup plum jam, approx. 225 g

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 45 minutes

Meringue bases, plum jam and cream quark filling

For the two meringue layers, mix the softened butter and 125g of sugar with a mixer for about 5 minutes. Stir in the four egg yolks one at a time. Finally, mix the sifted flour with the baking powder and stir in. Divide this mixture into two portions. Now beat the four egg whites with the 150g of sugar until stiff peaks form. Line a 26cm springform pan with baking paper and pour in half of the batter. Then pour half of the stiffly beaten egg whites on top and bake on the middle rack at 180°C (top/bottom heat, fan: 160°C) for about 25-30 minutes. I baked using top/bottom heat. Let cool on the baking paper. Then repeat with the second layer, but sprinkle with flaked almonds. This will form the cake lid. After baking, let cool slightly on the baking paper and then cut this layer into 12 pieces. Once the layers have cooled completely, start layering. Carefully remove the first baked layer from the baking paper and place it in the springform pan. Spread the cup of plum jam on top. For the filling, whip the cream with a pinch of salt, the vanilla sugar mixed with 4 tablespoons of sugar, and the gelatin powder. Then stir the cream into the quark. Carefully pour the mixture onto the plum jam and smooth it out. Now peel the second baked layer (the one with the almond flakes) or the individual cake slices from the baking paper and place them on top of the cream. Then let the cake chill in the refrigerator for at least 3 hours. This cake still tastes delicious on the second day and won’t be soggy at all.