Quarternard with dates

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 175 g Nut kernel mixture (hazelnuts, walnuts, blanched almonds, cashew nuts)
  • 1 Organic Lemon
  • 5 Eggs (size M)
  • 750 g Cream quark (40 % fat in dry matter)
  • 200 g Whipped cream
  • 150 g Sugar
  • 1 package Pudding powder "Vanilla Flavor"
  • 35 g Cornstarch
  • 150 g dried dates
  • 5 tablespoons (approx. 100 g) Maple syrup
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Put the nut kernel mixture on the fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 10 minutes. Take out and let cool down

  2. 2

    Wash lemon hot and rub dry. Finely grate the peel, squeeze the juice from 1/2 lemon. Separate the eggs. Mix egg yolks, quark, cream, 75 g sugar, pudding powder, starch, lemon rind and 2 tbsp lemon juice in a bowl with the whisks of the hand mixer until creamy. Finely chop the dates. Beat the egg whites with 75 g sugar in a bowl for 2-3 minutes with the whisks of the hand mixer until the mixture is thick and creamy. Carefully fold the beaten egg whites and dates into the quark mixture

  3. 3

    Put the mixture into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes. Use a knife to carefully remove the cake from the edge of the tin. Let it cool down for about 15 minutes with the oven door open. Remove from the oven. Coarsely chop the nut kernel mixture and spread on the cake with maple syrup and let it cool down for about 30 minutes

  4. 4

    Waiting time approx. 45 minutes

Nutrition Facts

KCAL
400 kcal
CARBS
36 g
FATS
22 g
PROTEINS
12 g

Categories & Tags

Cakes & PastriesCake

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