Summary

Ingredients

• 50 grams sugar
• 100 g butter
• 150 grams flour
• 1 egg (s)
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 50 g hazelnuts, round
• 25 g butter
• 25 g suar
• 25 g flour
• 1 egg (s)
• 800 g quark (low-fat quark)
• 180 g suar
• 1 pck. Custard powder (vanilla), for cooking
• 1 tablespoon flour
• 200 ml whipped cream
• 0.5 ½ vanilla pod (s), the pulp it
• 5 egg (s)
• 300 g blackberries, fresh
• Fat for the shape

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Instructions

1. Prepare a shortcrust pastry from the first 6 ingredients, wrap in foil and refrigerate for about 30 minutes.
2. Preheat the oven to 175 degrees. Grease the bottom of a 26 cm springform pan and press the batter into it. Prick several times with a fork and bake for about 15 minutes. Leave in shape.
3. Nut Cream:
4. Roast 50 g of ground hazelnuts in a coated pan without fat. Mix with 25 g soft butter, 25 g flour, 25 g sugar and 1 egg. Spread the nut cream on the baked shortcrust pastry base.
5. Quark mass:
6. Mix together the low-fat quark, sugar, custard powder, flour, whipped cream and the scraped out vanilla pulp. Stir in the eggs one at a time. Put the quark mixture on the nut cream and smooth it out.
7. Turn the oven up to 200 degrees. Rinse and clean the blackberries and carefully pat dry with kitchen paper. Press into the curd mixture at regular intervals. Bake for about 10 minutes, then reduce the oven temperature to 160 degrees and bake the cake until golden yellow for another 50 minutes.
8. Take out of the oven and let cool down completely. Carefully remove the cake from the edge of the springform pan with a knife and place on a cake plate.