Mazurek with vanilla quark filling

Ingredients

Directions

1. 1

   Knead flour, soft fat, sugar, egg, salt and lemon peel into a smooth dough. Wrap in foil and put in a cool place for 30 minutes. In the meantime, stir the pudding powder with two tablespoons of sugar and six tablespoons of milk until smooth.

2. 2

   Bring the rest of the milk to the boil, add the pudding powder while stirring, bring to the boil again. Remove from the stove. Mix egg yolk with a little hot pudding, then stir into the remaining pudding. Pour into a bowl, cover with foil (to prevent skin forming) and allow to cool.

3. 3

   Soak the gelatine. Roast chopped almonds in a dry pan. Roll out the short pastry to a rectangle (20 by 30 centimetres). Cut edges straight, place on a greased baking tray and bake in a preheated oven (electric range: 200°C/ gas: level 3) for ten to 15 minutes until golden brown.

4. 4

   Let it cool down. Drain peaches well and cut out three halves of Easter bunnies. Cut the remaining peaches into slices and spread them on the shortcrust pastry base. Fold a stable edge out of aluminium foil and place around the base.

5. 5

   (possibly support something). Pass the pudding through a sieve or whisk it smoothly with the whisk of the hand mixer. Stir in the quark, almonds and remaining sugar. Squeeze the gelatine, dissolve it and stir into the quark mixture.

6. 6

   Whip the cream until stiff, fold it in and spread it on the short pastry base. Place in a cool place for a few hours, preferably overnight. Roast the flaked almonds in a dry pan. Melt the chocolate in a hot water bath.

7. 7

   Remove aluminium edge. Sprinkle the cream edge with almond flakes and pistachios. Decorate with peach bunnies, chocolate leaves and candied flowers. Fill chocolate into a freezer bag, cut off a corner and write "Wesotego Alleluja" on the Mazurek.

8. 8

   Keep cool until serving. Makes twelve pieces. (á 5 by 10 centimetres).