John Myers
Ingredients for 1 servings:
- 300 g flour
- 1 packet of baking powder
- 200 g quark
- 75 ml milk
- 75 ml sunflower oil
- 75 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 480 g raspberries, frozen
- 370 g wild cranberries
- 800 g quark
- 300 g sugar
- 1 packet of vanilla sugar
- 6 eggs
- 50 g butter
- 50 g cornstarch
- 1 pinch of salt
- 20 g almond flakes
- Flour for the work surface
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes
Mix the flour with the baking powder, then stir together all the dough ingredients. Roll out the dough on a floured surface and place the rolled-out dough on a baking sheet lined with baking paper. Place a baking frame around it. Thaw the raspberries and let the cranberries drain. Mix the quark with 200g of sugar, the vanilla sugar, 3 eggs and 3 egg yolks, the melted butter, and the cornstarch until smooth. Carefully fold in the fruit. Spread the fruit and quark mixture evenly over the dough in the baking sheet. Bake in a preheated oven at 160°C (convection oven) for about 35 minutes. In the meantime, beat the 3 egg whites with a pinch of salt until stiff peaks form and then drizzle in the remaining 100g of sugar. Brush the beaten egg whites over the baked cake and sprinkle with the flaked almonds. Bake for another 5 minutes, then remove and let cool. You can find the video for the recipe on my YouTube channel: https://youtu.be/YqB7eucqW8s
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