Curd cake with fruits
easy
90 mins
90 mins
Ingredients
- 300 g Flour
- 200 g Butter
- 100 g Sugar
- 1 egg (size M)
- 1 glass (680 ml) Shadow-
- 7-10 Tbsp morellen
- 1 can(s) (850 ml) Apricots
- 80 g Butter or margarine
- 200 g Sugar
- 3 Eggs (size M)
- 1 kg Low-fat curd
- 1 pinch Salt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 Package
- 7-10 Tbsp Pudding powder "Vanilla Flavor"
- 7-10 Tbsp Cling film
- 7-10 Tbsp Grease
- 1 TABLESPOON Icing sugar
Directions
- 1
For the shortcrust pastry, put flour, fat, sugar and egg in a bowl and work through with the dough hooks of the hand mixer. With cold hands quickly knead to a smooth dough. Wrap in foil and chill for about 30 minutes.
- 2
In the meantime, drain the cherries and apricots separately (use the juice for other purposes). For the quark cream, stir the fat and sugar until foamy. Add eggs bit by bit. Finally, stir in the quark, salt, lemon zest and pudding powder.
- 3
Roll out the short pastry between 2 layers of cling film or on a lightly floured work surface and line a greased fat pan with it. Prick the dough several times with a fork and spread the quark mixture on top.
- 4
Spread the fruit on the quark. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35-40 minutes. Let the cake cool down. Dust with icing sugar before serving. Results in about 25 pieces.
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