Summary

Ingredients

For the dough: (kneaded dough)

• 250 g flour
• 80 g suar
• 1 egg (s)
• 160 g butter

For the filling:

• 250 ml milk (almond milk, see preparation)
• 0.5 teaspoon ½ cinnamon
• some rose water, (available in the Asia shop)
• 2 medium egg (s)
• 4 tablespoon cornstarch
• 250 g low-fat quark
• 0.5 ½ medium lemon (s), add the juice

Also:

• 100 g almond (s), round
• 250 ml water
• 3 tablespoon sugar
• Fat for the tart pan
• Breadcrumbs for the tart pan
• Whipped cream, whipped, for decoration
• some cinnamon for dusting

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Instructions

1. Making the almond milk:
2. Put 100 g of grated almonds with 3 tablespoons of sugar and 250 ml of water in a saucepan and bring to the boil. Then take it off the stove and let it sit overnight.
3. The next day, strain the almond paste through a sieve and catch the escaping liquid (milk). Then process them later according to the recipe information.
4. Make a kneading dough from the first 4 ingredients and cool it.
5. Mix the almond milk with the cinnamon, 2 eggs, 250 g quark, lemon juice and the cornstarch mixed with rose water.
6. Grease a tart pan, sprinkle with breadcrumbs and spread the kneading dough in it. Prick several times with a fork. Then pour the liquid quark mixture onto the dough and bake in the preheated oven at 200 ° C for about 35 minutes. Then let cool in the mold.
7. Portion the cake later, sprinkle whipped cream on top and sprinkle with a little cinnamon.