Summary

Ingredients

• 900 g low-fat quark
• 6 tablespoon milk
• 6 tablespoon rapeseed oil
• 325 g raw cane suar
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 300 g wheat flour or spelled flour, liht
• 1 packet baking powder
• 750 g currants, red
• some orange peel or lemon peel, grated
• 3 egg (s)
• 3 egg (s), separated
• 50 g butter, melt
• 50 g cornstarch
• 2 handfuls almond flakes

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Instructions

1. For the dough, mix 150 g quark with milk, oil, 75 g sugar, 1 packet of vanilla sugar and a pinch of salt. Mix flour with baking powder and sieve. Stir in half of it, knead in the rest. Roll out the dough almost ½ cm thick on a greased baking sheet or lined with baking paper.
2. For the topping, wash the currants, drain them well and remove the stems. You can also use frozen, previously thawed currants. Mix 750 g quark with 175 g sugar, 1 sachet vanilla sugar, spices, eggs, egg yolks, butter and cornstarch. Fold the currants into the curd mixture, distribute the mixture on the dough and smooth it out. If necessary, place a strip of aluminum foil folded over several times in front of the dough. Put in the oven, which has been preheated with top / bottom heat at 200 ° C or not preheated at 180 ° C convection, gas level 3-4 (preheated) and bake for approx. 25 minutes.
3. For the meringue, beat the egg whites until a knife cut is visible and gradually add 75 g of sugar. Take the cake out of the oven, spread the egg whites on the quark mixture, sprinkle the almonds on top and put the baking sheet back in the oven, increasing the temperature a little. Bake for another 10 minutes and then let cool carefully.