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🍰 Almond Yeast Cake with Quark and Redcurrant Filling

238 kcal · 30 min · 4 servings

Ingredients

• 400 ml milk (1.5 % fat)
• 0.5 cube yeast
• 250 g wheat flour (Type 550)
• 40 g liquid honey (2.5 tbsp)
• 1 pinch salt
• 80 g yogurt butter
• 80 g cane sugar (4 tbsp)
• 2 tbsp whipping cream
• 80 g sliced almond kernels
• 30 g cornstarch (2 tbsp)
• 0.5 packet Bourbon vanilla sugar
• 200 g low-fat quark
• 250 g red currants

Instructions

1. 1. Heat 150 milliliters of milk in a small pot until it is lukewarm.
2. 2. Crumble the yeast into the warm milk and stir it in well.
3. 3. Let the milk-yeast mixture stand covered for about 10 minutes.
4. 4. Put the flour into a large mixing bowl.
5. 5. Make a well in the center of the flour.
6. 6. Add half of the honey into the well.
7. 7. Pour the yeast milk into the well.
8. 8. Sprinkle 1 pinch of salt onto the edge of the flour.
9. 9. Knead everything into a smooth dough using the dough hooks of a hand mixer.
10. 10. Let the dough rise covered in a warm place for about 40 minutes.
11. 11. Heat the butter, the remaining honey, 40 grams of cane sugar, and the cream in a pot.
12. 12. Bring the mixture to a boil.
13. 13. Stir in the almonds.
14. 14. Place the pot on the turned-off stove plate.
15. 15. Let the almond mixture cool down slightly while stirring occasionally.
16. 16. Work the risen yeast dough briefly on a lightly floured surface.
17. 17. Roll the dough into a round sheet with a diameter of 26 centimeters.
18. 18. Place the dough into a springform pan with a diameter of 26 centimeters.
19. 19. Pull the dough up about 1 centimeter around the edges to form a border.
20. 20. Spread the cooled almond mixture over the dough.
21. 21. Smooth out the almond mixture.
22. 22. Let the cake rise again covered for 10 minutes in a warm place.
23. 23. Preheat the oven to 180 degrees Celsius (convection: 160 degrees Celsius, gas: level 2 to 3).
24. 24. Bake the cake on the middle rack for about 20 minutes.
25. 25. Take the cake out of the oven.
26. 26. Place the cake on a wire rack or the inverted oven rack.
27. 27. Let the cake cool for 10 minutes.
28. 28. Remove the springform pan ring.
29. 29. Let the cake cool completely.
30. 30. Mix 2 tablespoons of the remaining milk in a small bowl with the cornstarch.
31. 31. Explain cornstarch: A powder used to thicken sauces.
32. 32. Bring the remaining milk to a boil in a pot.
33. 33. Add the mixed cornstarch to the boiling milk.
34. 34. Bring the mixture to a boil again while stirring.
35. 35. Sprinkle the remaining cane sugar and vanilla sugar over it.
36. 36. Let the quark mixture cool for 10 minutes.
37. 37. Stir the quark into the cooled mixture.
38. 38. Wash the redcurrants.
39. 39. Let the redcurrants drain.
40. 40. Strip the berries from the stems using a fork.
41. 41. Gently fold the redcurrants into the quark mixture.
42. 42. Slice the cooled yeast cake horizontally into two halves.
43. 43. Use a bread knife for the cut.
44. 44. Spread the quark-redcurrant mixture onto the lower cake half.
45. 45. Smooth out the filling.
46. 46. Place the upper cake half on top.
47. 47. Chill the cake for at least 20 minutes.
48. 48. Serve the cake.

Nutrition per serving

• kcal: 238
• Protein: 7 g · Fett/Fat: 9 g · Carbs: 30 g