Summary

Ingredients

For the dough:

• 250 g flour
• 0.5 ½ point baking powder
• 120 g butter
• 100 g suar
• 1 point vanilla sugar
• 0.5 ½ lemon (s), grated zest
• 1 egg (s)
• 1 tablespoon sour cream
• 1 tablespoon quark, (curd cheese)

For the filling:

• 100 g butter
• 150 g powdered suar
• 1 point vanilla sugar
• 0.5 ½ lemon (s), which juice and grated zest
• 500 g quark, (curd cheese)
• 3 egg (s), separated
• 150 ml cream, whipped
• 2 tablespoon pudding powder, vanilla
• 3 tablespoon sour cream
• Blackberries (or fruit) to place on top, amount as desired
• 1 egg yolk, with
• Beat 1 teaspoon milk for brushing
• possibly almond (s)

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 175 degrees.
2. Crumble the flour sifted with baking powder with butter,
3. Add the sugar, vanilla sugar, lemon zest, egg and sour cream as well as the curd cheese and quickly knead into a dough. Let rest for 30 minutes in a cool place.
4. Roll out 2/3 of the dough, place in a springform pan lined with baking paper and prebake for approx. 15 minutes.
5. Then distribute the filling on top and cover evenly with the blackberries.
6. Fullness:
7. Mix butter with egg yolk and sugar until frothy. Mix in lemon juice and zest, curd cheese, pudding powder and all other ingredients. Finally, lightly fold in the stiffly beaten egg whites and whipped cream.
8. Shape the remaining dough into thin rolls and place them as a grid - I punched out a round grid with the grid punch.
9. Brush with egg and sprinkle with flaked almonds if necessary.
10. Bake at about 170 degrees / about 50 minutes.
11. Let cool down in the oven for a while.
12. Only cut when it has cooled down completely - it tastes delicious even in the fridge!