🍰 Rhubarb Cake with Quark Filling

Name: Rhubarb Cake with Quark Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 1 packet puff pastry (ready-made frozen product); 350 g rhubarb; 250 g cream quark; 80 g sugar; organic lemon; 2 eggs; 1 pinch salt; 50 g butter; 50 g breadcrumbs; 50 g slivered almonds; powdered sugar; flour (for work surface); 125 ml whipping cream; 250 g cream quark; 50 g sugar

414 kcal · 30 min · 4 servings

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Ingredients

1 packet puff pastry (ready-made frozen product)
350 g rhubarb
250 g cream quark
80 g sugar
organic lemon
2 eggs
1 pinch salt
50 g butter
50 g breadcrumbs
50 g slivered almonds
powdered sugar
flour (for work surface)
125 ml whipping cream
250 g cream quark
50 g sugar

Instructions

1. Let the ready-made dough thaw.
2. Divide the dough into two equal halves.
3. Wash the rhubarb thoroughly.
4. Peel the tough skin off the rhubarb.
5. Cut the rhubarb into pieces about five centimeters long.
6. Lightly sprinkle the rhubarb pieces with sugar.
7. Place the quark in a large bowl.
8. Stir the sugar into the quark.
9. Grate the zest of one lemon.
10. Add the lemon zest to the quark mixture.
11. Separate the eggs into yolks and whites.
12. Stir the egg yolks into the quark mixture.
13. Add a pinch of salt to the egg whites.
14. Whip the egg whites until stiff.
15. Gently fold the whipped egg whites into the quark mixture.
16. Melt 30 grams of butter in a pan.
17. Lightly toast the breadcrumbs in the butter.
18. Preheat the oven to 180 degrees Celsius.
19. Grease a baking pan well.
20. Sprinkle the pan with the toasted breadcrumbs.
21. Place the first half of the dough into the pan.
22. Spread the quark mixture evenly over the dough.
23. Place the rhubarb pieces on top of the quark filling.
24. Sprinkle the cake with slivered almonds.
25. Place the second half of the dough on top.
26. Melt the remaining butter.
27. Brush the cake with the melted butter.
28. Bake the cake on the middle rack for about 30 minutes.
29. Remove the cake when it is golden brown.
30. Let the cake cool down completely.
31. Whip the cream until stiff.
32. Mix the cream with some quark.
33. Add sugar to the cream-quark mixture.
34. Add lemon zest to the cream-quark mixture.
35. Serve the cream together with the cake.

Nutrition per serving

kcal: 414
Protein: 14 g · Fett/Fat: 23 g · Carbs: 38 g