Amaretto cheese slices

Ingredients

Directions

1. 1

   Mix the flour, brown sugar, 1 packet of vanilla sugar, salt and almonds. Add 1 egg and 150 g butter in flakes. Knead with the dough hook of the hand mixer. Then knead with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes

2. 2

   Then roll out the dough thinly on a greased, flour-spread fat pan, raising the rim slightly (approx. 1.5 cm). Prick the base several times with a fork. Bottom in

3. 3

   In the meantime, melt 100 g butter for the quark mixture, remove from the heat and allow to cool. Separate 6 eggs. Put the egg whites in a mixing bowl and chill. Fill 4 eggs, the 6 egg yolks, 2 packets of vanillin sugar and 175 g sugar into a large mixing bowl. Whip until creamy with the whisks of the hand mixer. Add butter, quark and liqueur and stir in. Mix pudding powder and sauce powder, sieve onto the quark mixture and stir in

4. 4

   Remove the base from the oven, spread the curd mixture evenly on top and bake at the same temperature on the lowest rack for 55-60 minutes. Shortly before the end of the baking time (15-20 minutes), beat the 6 egg whites and lemon juice with the whisks of the hand mixer until very stiff, adding 300 g sugar. Stir until the sugar is completely dissolved

5. 5

   Remove the cake from the oven and place it on a cake rack. Spread the egg white mixture evenly and loosely (be careful not to damage the quark mixture) on the cake, leaving a rim about 2 cm wide. Sprinkle with Amarettini and flaked almonds. Bake again at the same temperature on the middle shelf for 18-20 minutes. Remove from the oven, place on a cake rack and allow to cool well. Dust with icing sugar, cut into pieces and arrange on a plate

6. 6

   waiting time 30 minutes