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🍰 Blackcurrant Quark Cake

385 kcal · 30 min · 4 servings

Ingredients

• 75 g flour
• 75 g ground almond kernels
• 50 g sugar
• 1 pinch salt
• 1 egg
• 100 g butter
• flour (for the work surface)
• butter (for the pan)
• 1 packet pudding powder (for 500 ml liquid)
• 350 ml milk
• 4 tbsp sugar
• powdered sugar (for dusting)
• 600 g low-fat quark
• 1 untreated lemon (juice)
• 2 tsp cornstarch
• 5 egg whites
• 500 g red currants
• 4 tbsp lemon juice
• 6 tbsp sugar
• mint (for garnishing)

Instructions

1. 1. Mix flour, almonds, sugar, and salt in a bowl.
2. 2. Pile the mixture on a work surface and make a well in the center.
3. 3. Crack the egg into the well.
4. 4. Distribute the butter in small pieces around the egg.
5. 5. Chop all ingredients with a knife until a crumbly mass forms.
6. 6. Knead the mass quickly with your hands into a smooth dough.
7. 7. Shape the dough into a ball.
8. 8. Wrap the dough ball in cling film.
9. 9. Store the dough in the refrigerator for 30 minutes.
10. 10. Preheat the oven to 180 degrees Celsius with top and bottom heat.
11. 11. Grease the springform pan with butter.
12. 12. Dust the work surface with a little flour.
13. 13. Roll out the dough on the floured surface.
14. 14. Place the dough into the prepared springform pan.
15. 15. Prick the base several times with a fork.
16. 16. Bake the base for about 20 minutes in the preheated oven.
17. 17. Remove the base from the oven.
18. 18. Let the base cool down completely.
19. 19. Mix the pudding powder with 3 tablespoons of milk until smooth.
20. 20. Bring the remaining milk together with the sugar to a boil in a pot.
21. 21. Pour the mixed pudding milk into the boiling milk.
22. 22. Thicken the mixture while stirring.
23. 23. Transfer the finished pudding into a bowl.
24. 24. Dust the pudding with powdered sugar.
25. 25. Let the pudding cool down.
26. 26. Mix the quark with the lemon juice and cornstarch.
27. 27. Fold the cooled pudding into the quark mixture.
28. 28. Whip the egg whites with a pinch of salt until stiff.
29. 29. Fold the egg whites into the quark mixture gradually and gently.
30. 30. Spread the quark mixture evenly over the cooled shortcrust base.
31. 31. Place the cake in the refrigerator until the filling is firm.
32. 32. Wash the blackcurrants thoroughly.
33. 33. Remove any bad berries and strip the fruit from the stems.
34. 34. Toss the blackcurrants in lemon juice first.
35. 35. Then toss the blackcurrants in sugar.
36. 36. Arrange the blackcurrants decoratively on top of the cake.
37. 37. Garnish the cake with mint.
38. 38. Serve the cake.

Nutrition per serving

• kcal: 385
• Protein: 14 g · Fett/Fat: 17 g · Carbs: 42 g