Blackberry compote for quark cake

Name: Blackberry compote for quark cake
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Blackberries; 2 ripe nectarines; 3/8 l cauliflower nectar; 7-10 Tbsp 1 P. Bourbon vanilla sugar; 2-3 heaped tablespoons Sugar; 2 coated Tsp Cornstarch; 50 g + 2-4 tablespoons soft butter/margarine; 7-10 Tbsp grated rind of; 1/2 Organic Lemon; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 150 g Flour; 500 g Low-fat curd; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Blackberries
2 ripe nectarines
3/8 l cauliflower nectar
7-10 Tbsp 1 P. Bourbon vanilla sugar
2-3 heaped tablespoons Sugar
2 coated Tsp Cornstarch
50 g + 2-4 tablespoons soft butter/margarine
7-10 Tbsp grated rind of
1/2 Organic Lemon
7-10 Tbsp Salt
2 Eggs (Gr. M)
150 g Flour
500 g Low-fat curd
2 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Sort the blackberries, carefully wash and drain. Wash and stone the nectarines and cut them into thin slices.
2
Bring the fruit to the boil with about 300 ml nectar, vanilla sugar and 1-2 tbsp. sugar and simmer for 2-3 minutes. Stir starch and rest of nectar until smooth. Stir into the compote, bring to the boil again. Season to taste.
3
Cream 50 g fat, 1 tablespoon sugar, lemon zest and 1 pinch of salt with the whisks of the hand mixer. Mix in eggs alternating with 2 tablespoons of flour. Then stir in quark and the remaining flour. Roast the almonds in a large coated pan without fat, take them out and let them cool down.
4
Heat 1-2 tablespoons of fat in a frying pan. Add 6 heaped tbsp. of dough as a heap, press slightly flat. Bake at low to medium heat for 2-3 minutes on each side until golden brown. Keep each finished cake warm.
5
From the remaining dough bake 6 more cakes in 1-2 tablespoons of hot fat. Arrange the quark cakes, sprinkle with almonds and dust with icing sugar. Heat up compote again briefly and add to the mixture.