Princely Quark Cake

Ingredients for 1 servings:

• 200 g flour (wheat flour)
• 1 tsp baking powder
• 100 g butter
• 1 packet of vanilla sugar
• 50 g powdered sugar, sifted
• 50 g marzipan – raw mass
• 1 pinch of salt
• 3 tbsp apricot jam
• 1 kg quark (low-fat quark)
• 180 g sugar
• 45 g cornstarch
• 1 packet of baking powder
• 2 eggs
• 1 lemon(s), untreated, juice and grated zest
• 200 g cream
• 100 g butter, melted, cooled
• 50 g almonds, sliced
• 50 g butter, melted
• 70 g sugar
• 1 egg(s)
• 1 egg(s)
• 1 tbsp water, hot
• 40 g sugar
• 1 packet of vanilla sugar
• 50 g flour (wheat flour)
• 25 g cornstarch
• ½ tsp baking powder
• 25 g butter, melted

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

For the dough, mix the flour with the baking powder and sift it into a mixing bowl. Add the other ingredients. Using a mixer fitted with a dough hook, mix thoroughly, first on the lowest speed and then on the highest speed. Then knead on the work surface until you have a smooth dough. Roll out half of the dough on the greased base of a 28 cm springform pan, prick several times with a fork and fold the edges around it. Place the pan on the second rack from the bottom at around 200 °C and pre-bake for around 12 minutes until light brown (watch carefully). Shape the remaining half of the dough into a roll, place it on the pre-baked base as the edge and press up the edges by around 3 cm. Then spread the base with apricot jam and cover with the Viennese base. Viennese base: 1 egg, 1 tbsp hot water, 40 g. Prepare a sponge cake mixture with sugar, 1 packet of vanilla sugar, 50g plain flour, 25g cornstarch, 1/2 teaspoon baking powder, and 25g melted butter. Bake in a 28cm springform pan (greased base, lined with baking paper). Bake for approx. 20 minutes at 180°C (preheated). For the quark mixture, stir all ingredients until smooth, pour onto the base, and smooth the surface. For the almond mixture, stir together the butter, sugar, and egg. Spread the mixture evenly over the quark mixture, sprinkle with almonds, and place the pan in the oven. Bake for approx. 60–70 minutes at 180°C (top and bottom heat). This is pretty much the tastiest quark cake there is.