Linz cheese corners

Ingredients

Directions

1. 1

   Knead 600 g flour, almonds, 200 g sugar, half lemon peel, cinnamon, cloves, 1 pinch of salt, butter in pieces and 1 egg first with a hand mixer, then briefly with hands until smooth. Cover and chill for 30 minutes

2. 2

   Grease a fat pan (approx. 32 x 39 cm; at least 3 cm deep) and dust with flour. Roll out half of the shortcrust pastry on top, prick several times with a fork. Spread plum puree on top, except for 1-2 tbsp.

3. 3

   Separate 6 eggs. Mix 8 (!) egg yolks, quark, 125 g sugar, vanillin sugar, 25 g flour, starch and the rest lemon peel. Beat 6 egg whites and 1 pinch of salt until stiff, while pouring in 75 g sugar. Fold into the quark mixture and spread on the fat pan

4. 4

   Roll out the rest of the short pastry to a square (approx. 32 x 32 cm) on a little flour. Roll out 1.5 cm wide strips. Place in a grid pattern on the quark mixture. Mix 1 egg yolk and 1 teaspoon of cream, brush the lattice with it. Bake in the preheated oven (electric: 175 °C/circulating air: 150 °C/gas: level 2) on the 2nd rack from below for approx. 50 minutes. Let cool down for at least 6 hours

5. 5

   Whip the rest of the cream until stiff. Cut the cake into pieces. Decorate with cream and the rest of the plum puree