Quark-oil dough braid with nut filling from the loaf pan

Ingredients for 1 servings:

• 400 g spelt flour type 630
• 100 g sugar
• 200 g quark
• 1 egg(s)
• 6 tbsp oil, neutral, e.g. B. rapeseed oil
• 6 tbsp milk
• 1 sachet of baking powder
• 1 pinch of salt
• 300 g hazelnuts, ground
• 100 g sugar
• 150 ml cream, liquid
• 4 cl Amaretto
• 150 g powdered sugar
• 1 tbsp cream, liquid
• 2 tbsp lemon juice
• Flour for the work surface
• Fat and breadcrumbs for the form

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

fine cake for every day

For the quark and oil dough, first mix all ingredients with a wooden spoon and then knead with your hands until soft. Roll this dough out on a lightly floured baking mat into a rectangle. Make a firm, spreadable mixture from the nuts, sugar, cream, and liqueur. Mix the icing sugar with the cream and lemon juice until smooth. Spread the nut mixture evenly over the dough and then roll the dough up starting from the long side. Flatten this roll with a rolling pin. Cut three even strips lengthwise and braid them. Place the baked goods in a greased and crumbled loaf pan and bake in a preheated oven at approx. 180°C (top/bottom heat) for approx. 45-50 minutes. Do the skewer test. Remove the cake from the pan while it is still hot and immediately cover with the icing.