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🍰 Cranberry Cake

606 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 125 g cold butter
• 2 tbsp sugar
• 1 pinch salt
• 1 egg
• 500 g curd cheese or quark
• 125 g sugar
• 40 g cornstarch
• 4 eggs
• 2 tsp grated lemon zest
• 200 g whipping cream
• 400 g cranberries (or lingonberries)
• 150 ml red currant juice
• 100 g sugar
• 1 pinch cinnamon
• 2 tbsp cornstarch
• 40 ml orange liqueur

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Mix the flour with salt and sugar.
3. 3. Press a well into the center of the flour mixture.
4. 4. Cut the cold butter into small cubes.
5. 5. Place the butter cubes around the well.
6. 6. Place the egg in the center of the well.
7. 7. Pour about 50 ml of lukewarm water onto the egg.
8. 8. Chop the ingredients with a knife until small crumbs form.
9. 9. Quickly knead the dough into a ball with your hands.
10. 10. Wrap the dough ball in cling film.
11. 11. Let the dough rest in the fridge for about 30 minutes.
12. 12. Preheat the oven to 180 degrees.
13. 13. Place two sheets of baking paper on the work surface.
14. 14. Roll out the dough between the baking paper sheets.
15. 15. Grease the cake tin.
16. 16. Line the greased tin with the rolled-out dough.
17. 17. Mix the curd cheese (quark) with sugar.
18. 18. Add cornstarch to the quark mixture.
19. 19. Add the eggs to the quark mixture.
20. 20. Add the lemon zest to the quark mixture.
21. 21. Whip the cream until stiff.
22. 22. Gently fold the whipped cream into the quark mixture.
23. 23. Spread the filling evenly over the dough.
24. 24. Smooth out the filling.
25. 25. Bake the cake in the oven for about 1 hour.
26. 26. Check for doneness with a wooden skewer.
27. 27. Turn off the oven.
28. 28. Open the oven door slightly.
29. 29. Let the cake stand in the oven for another 10 minutes.
30. 30. Remove the cake from the oven.
31. 31. Let the cake cool completely.
32. 32. Wash the cranberries.
33. 33. Pick out any bad berries.
34. 34. Let the cranberries drain.
35. 35. Bring the currant juice, sugar, and cinnamon to a boil.
36. 36. Add the cranberries to the boiling liquid.
37. 37. Bring the mixture to a boil once.
38. 38. Strain the mixture.
39. 39. Collect the drained liquid.
40. 40. Smoothly stir the cornstarch into the liquid.
41. 41. Add the orange liqueur to the liquid.
42. 42. Bring the liquid to a boil again.
43. 43. Return the cranberries to the pan.
44. 44. Remove the pan from the heat.
45. 45. Let the cranberry mixture cool.
46. 46. Spread the cranberries over the cake.
47. 47. Serve the cake.

Nutrition per serving

• kcal: 606
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 85 g