John Myers
Ingredients for 1 servings:
- 300 g flour
- 100 g sugar
- 1 egg(s)
- 150 g butter, cold, in pieces
- 150 g Nutella or other nut nougat cream (alternatively 2 tbsp each of cocoa, sugar, milk and chopped almonds)
- 75 g butter, soft
- 100 g sugar
- 5 eggs, separated
- 1 ½ kg quark (low-fat quark)
- 2 packs of pudding powder (vanilla, 40 g each)
- 1 orange(s), untreated, grated peel
- 200 g cranberries, from the jar
- Grease for the tray
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
Knead the dough ingredients into a smooth shortcrust pastry, chill for 1 hour. Then roll out on a greased baking sheet to approximately 32×38 cm and prick several times with a fork. For the topping, melt the nut-nougat spread in a double boiler. Cream together the butter, sugar, and egg yolks until fluffy, then mix in the quark, custard powder, and orange zest. Beat the egg whites until stiff and fold in. Mix the warmed nougat (or alternatively, cocoa, sugar, milk, and almonds) into 1/4 of the mixture. Spread the light and dark mixtures in large blobs over the dough, marble with a fork. Make small indentations with a teaspoon and fill with the cranberries. Bake at 200°C on the second rack from the bottom for about 40-45 minutes.
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