Currant – Cottage Cheese Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
For the dough:
- 150 g quark
- 6 tablespoon milk
- 6 tablespoon oil
- 75 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 300 g flour (wheat flour)
- 1 packet baking powder
For covering:
- 750 g currants
- 750 g quark
- 200 g suar
- 1 packet vanilla sugar
- 3 egg (s)
- 2 egg (s), including the yolk
- 50 g butter, melted
- 50 g cornstarch
- 2 egg (s), including the egg white
- 100 g suar
- 20 g almond (s), sliced
Print Recipe
Pin Recipe Instructions
- For the dough, mix the quark with milk, oil, sugar, vanilla sugar and salt. Then add a good half of the flour mixed with baking powder and stir in. Knead in the rest of the flour. Roll out the dough 1/2 cm thick on a greased baking sheet.
- For the topping, wash the currants, drain them well and remove the stems. Mix the quark with sugar, vanilla sugar, eggs, egg yolks, butter and cornstarch.
- Fold the currants into the curd mixture, spread on the dough, smooth out and place a greased strip of aluminum foil, folded over several times, in front of the dough. Then bake at about 200 °, gas mark 3, for about 25 minutes.
- Beat the egg white until stiff, it must be so firm that a knife cut remains visible. Then gradually beat in the sugar, tablespoon at a time. Spread the egg whites evenly on the curd mixture. Finally sprinkle the sliced almonds on top. Bake at 200 °, gas mark 3, for another 5 minutes.
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