Summary

Ingredients

• 6 medium egg (s)
• 150 g cane suar
• 1 pinch (s) salt
• 200 g almond (s), round
• 3 tablespoon amaretto (almond liqueur), alternatively a few drops bitter almond oil
• some butter and breadcrumbs for the pan

For the cream:

• 200 g sour cream
• 250 g quark, 20%
• 1 tablespoon honey, more liquid and neutral

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Instructions

1. Put all the ingredients for the cream in a mixing beaker and beat vigorously with the hand mixer for 3 minutes. Cover and refrigerate.
2. Wash the whisk under cold water.
3. Clamp parchment paper into the bottom of a springform pan (26 cm diameter). Lightly butter the edge and base and lightly crumble the edge.
4. Preheat the oven to 175 degrees top / bottom heat.
5. Beat the eggs, sugar and salt vigorously with the hand mixer for 5 minutes. This creates a light, foamy mass. Add the almonds and amaretto (or bitter almond oil) and stir in quickly with a mixing spoon.
6. Pour the batter into the springform pan.
7. Bake for 20 minutes, then cover with aluminum foil (shiny side up) and bake for another 20 to 25 minutes.
8. Please do a chopstick test.
9. Let the cake cool down briefly. Use a sharp knife to carefully loosen the cake from the edge of the mold, remove the ring and let the cake cool down.
10. Serve with the chilled sour cream.