Fruity quark and almond tart
easy
105 mins
105 mins
Ingredients
- 250 g Butter or margarine
- 120 g Sugar
- 4 Eggs (size M)
- 250 g Flour
- 1/2 package Baking Powder
- 3 TABLESPOONS crushed almonds
- 3 TABLESPOONS Lemon jam
- 50 g flaked almonds
- 120 g Sugar
- 1 package (300 g) frozen Tropic-Cocktail
- 500 g Cream curd
- 1 package Vanillin sugar
- 8 sheets white gelatine
- 200 g Whipped cream
Directions
- 1
Cream fat, sugar and eggs. Mix flour, baking powder and almonds and stir into the fat-egg mixture. Grease a springform pan (24 cm Ø), fill in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Turn out of the tin and let cool down. Cut the cake base horizontally once.
- 2
Heat the jam and spread it on the lid of the cake base. Roast the flaked almonds in a pan without fat until golden brown and sprinkle on top. Cut the lid into 8 pieces. Bring 1/8 litre water and 20 g sugar to the boil. Steam the Tropic Cocktail for 1-2 minutes. Drain fruits on a sieve and let them cool down. Mix quark, 100 g sugar and vanillin sugar until creamy. Soak gelatine in cold water, squeeze out, dissolve and stir into the quark cream. Whip the cream until very stiff and fold in, then fold in the fruit. Spread the quark cream on the lower cake base, place cake pieces on top.
- 3
Drain fruits on a sieve and let them cool down. Mix quark, 100 g sugar and vanillin sugar until creamy. Soak gelatine in cold water, squeeze out, dissolve and stir into the quark cream. Whip the cream until very stiff and fold in, then fold in the fruit. Spread the quark cream on the lower cake base, place cake pieces on top. Put in a cool place for 1 hour. Results in 8 or 12 pieces
- 4
(at 8 pieces)
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