Cranberry and Almond Slices

Name: Cranberry and Almond Slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 300 g Butter; 250 g Flour; 450 g Sugar; 7-10 Tbsp Salt; 1 Egg yolk (size M); 50 g flaked almonds; 1 glass (370 ml) Cranberries in juice; 6 Eggs (size M); 1 package Vanillin sugar; 750 g Low-fat curd; 750 g Cream curd; 2 packages Pudding powder "Vanilla Flavor"; 60 g Durum wheat semolina; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

300 g Butter
250 g Flour
450 g Sugar
7-10 Tbsp Salt
1 Egg yolk (size M)
50 g flaked almonds
1 glass (370 ml) Cranberries in juice
6 Eggs (size M)
1 package Vanillin sugar
750 g Low-fat curd
750 g Cream curd
2 packages Pudding powder "Vanilla Flavor"
60 g Durum wheat semolina
7-10 Tbsp Grease

Directions

1
Melt 125 g butter and let it cool down a little. Put flour, 100 g sugar and 1 pinch of salt into a bowl, add egg yolk and liquid butter and knead into crumbles with the dough hooks of the hand mixer, briefly fold in flaked almonds, chill. In the meantime, drain the cranberries well in a sieve. Melt 175 g butter. Beat eggs, 350 g sugar and vanilla sugar with the whisk of the hand mixer for about 5 minutes until creamy.
2
Add butter slowly while stirring. Stir in quark. Mix pudding powder and semolina and add. Fold in cranberries. Fill the quark mixture into the fat pan and smooth it down. Spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Let the cake cool down in the oven for about 20 minutes. Place on a cake rack and let it cool down.
3
Fill the quark mixture into the fat pan and smooth it down. Spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Let the cake cool down in the oven for about 20 minutes. Place on a cake rack and let it cool down. Cut into pieces
4
waiting time approx. 2 1/2 hours