Pull-apart cake – muffins

Ingredients for 12 servings:

• 80 g flour
• 60 g butter
• 1 egg yolk
• 30 g sugar
• 1 pinch of salt
• 15 g cocoa powder
• 30 g almond(s), ground
• Pulses, for blind baking
• 25 g butter, soft
• 25 g sugar
• 1 pinch of salt
• ½ pack lemon(s) – zest, grated
• ½ packet vanilla sugar (bourbon)
• 2 m.-sized eggs, separated
• 2 tbsp cornstarch
• 200 g quark (maquerquark)
• 50 g sour cream
• 50 ml sweet cream
• ½ tsp cream stiffener (Sanapart)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quickly knead the dough ingredients into a ball. Then wrap in cling film and refrigerate for about 30 minutes. Line a muffin tin with 12 paper cases. Preheat oven to 200°C (top/bottom heat). After 30 minutes, remove the dough from the refrigerator and roll out 2/3 of it. Using a drinking glass, cut out 12 circles. Place the circles into the 12 holes in the muffin tin, cover with baking paper, and fill with pulses. Place on the middle rack of the oven for about 10 minutes. After baking, let cool slightly on a wire rack. For the filling, first beat the egg whites with a pinch of salt until stiff peaks form. Then briefly whip the sweet cream, add the Sanapart, and then whip the whole thing until stiff peaks form. Now, in a large mixing bowl, combine the butter, sugar, bourbon vanilla sugar, grated lemon zest, egg yolks, quark, sour cream, and cornstarch. Finally, add the stiffly beaten egg whites and cream and whisk to combine. Spread the filling on the pre-baked muffins and bake at 200°C (top/bottom heat) for about 40-45 minutes. If the muffins brown too quickly, cover them with aluminum foil.