Almond Quarter Quarter
easy
90 mins
90 mins
Ingredients
- 200 g Butter
- 275 g Sugar
- 225 g Flour
- 8 Eggs (size M)
- 100 g Caramel sweets (Daim)
- 500 g Low-fat curd
- 250 g ripened cream
- 1 package Vanillin sugar
- 1 package Pudding powder "Vanilla Flavor"
- 75 g flaked almonds
- 50 g Almond kernels without skin
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
Directions
- 1
Mix 150 g butter in pieces, 75 g sugar, flour and 1 egg with the dough hooks of the hand mixer. Knead with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes. Grease a springform pan (26 cm Ø). Roll out the dough on a lightly floured work surface until round (approx. 30 cm Ø).
- 2
Line the form with it and press the dough on the edge. Prick the base several times with a fork and chill. Melt 50 g butter and let it cool down. Chop the sweets. Separate 7 eggs. Mix egg yolk, quark, sour cream, 150 g sugar, vanillin sugar and pudding powder with the whisks of the hand mixer. Beat egg whites and 50 g sugar until stiff. Carefully fold the sweets, beaten egg white and melted butter into the quark mixture. Pour the mixture onto the base. Sprinkle with almond flakes and kernels.
- 3
Mix egg yolk, quark, sour cream, 150 g sugar, vanillin sugar and pudding powder with the whisks of the hand mixer. Beat egg whites and 50 g sugar until stiff. Carefully fold the sweets, beaten egg white and melted butter into the quark mixture. Pour the mixture onto the base. Sprinkle with almond flakes and kernels. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Place the cake on a grid, remove from the edge and allow to cool in the tin
Nutrition Facts
380 kcal
35 g
22 g
12 g
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