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🍰 Quark Egg-Likertorte with Puff Pastry Ducks

685 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 50 g Sugar
• 50 g Flour
• 1 tbsp finely chopped roasted almond kernels
• 1 pinch Salt
• 50 g Couverture (dark chocolate) for coating
• 70 ml Egg Liqueur
• 300 g Low-fat Quark
• 200 ml Whipping Cream
• 7 sheets Gelatin
• 50 g Sugar
• 1 packet Vanilla Sugar
• 20 ml Coffee Liqueur
• 100 g Low-fat Quark
• 50 g Whipping Cream
• 1 tbsp Instant Espresso Powder
• 2 tbsp Sugar
• 3 sheets Gelatin
• 100 g Whipping Cream
• 1 packet Sahnesteif (whipping stabilizer)
• 1 tsp Sugar
• Mini Cream Puffs (in swan shape with cream filling)
• 3 tbsp roasted almond flakes
• 50 g Butter
• 0.125 l Water
• 1 tbsp Vanilla Sugar
• 125 g Flour
• 4 Eggs
• Salt
• 1 container Whipping Cream
• 1 packet Vanilla Sugar
• Icing Sugar (for dusting)

Instructions

1. 1. Separate the eggs. Beat the egg yolks with the sugar until creamy and pale.
2. 2. Beat the egg whites with a pinch of salt until stiff.
3. 3. Gently fold the egg whites into the yolk mixture.
4. 4. Sift the flour over the mixture and fold it in as well.
5. 5. Stir the almonds into the batter.
6. 6. Pour the batter into a greased and floured springform pan.
7. 7. Smooth the surface.
8. 8. Preheat the oven to 180 degrees Celsius.
9. 9. Bake the sponge cake on the middle rack for 15 to 20 minutes.
10. 10. Perform the toothpick test to check for doneness.
11. 11. Let the sponge cake cool down completely.
12. 12. Slice the sponge cake horizontally into two equal layers.
13. 13. Melt the chocolate coating over a hot, but not boiling, water bath.
14. 14. Coat the bottom side of the lower sponge layer with the chocolate.
15. 15. Place the second sponge layer on top with the chocolate side facing up.
16. 16. Combine water, butter, salt, and one tablespoon of vanilla sugar in a pot.
17. 17. Bring the mixture to a boil.
18. 18. Pour in the flour all at once.
19. 19. Stir vigorously until a dough ball forms.
20. 20. Continue stirring until a white film appears on the bottom of the pot.
21. 21. Remove the pot from the heat and let the dough cool down.
22. 22. Beat the eggs into the cooled dough one by one.
23. 23. Fill the dough into a piping bag fitted with a large star nozzle.
24. 24. Pipe eight round bodies for the buns onto a baking sheet lined with baking paper.
25. 25. Pipe eight swan necks in the shape of the number 2 onto the same sheet.
26. 26. Bake the pastry at 220 degrees for about 20 minutes until golden yellow.
27. 27. Beat the cream with vanilla sugar until stiff.
28. 28. Cut open the finished buns with scissors.
29. 29. Split the lids lengthwise into two halves each.
30. 30. Pipe the whipped cream onto the bottom pieces of the buns.
31. 31. Place the swan necks onto the cream.
32. 32. Attach the wings to the bodies.
33. 33. Dust the ducks with powdered sugar.

Nutrition per serving

• kcal: 685
• Protein: 13 g · Fett/Fat: 42 g · Carbs: 58 g