Eifel Cream Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g butter
- 500g flour
- 500 g suar
- 5 egg (s)
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 kg quark, (low-fat quark)
- 500 g whipped cream
- 100 g cornstarch
- 200 g almond (s), round
- 200 g desiccated coconut
- 2 tablespoon desiccated coconut
- Mint, for decoration
- Fat and flour for the drip pan
Print Recipe
Pin Recipe Instructions
- Dice 250g butter. Knead with flour, 150g sugar, 1 egg, vanilla sugar and salt. Cover and chill for approx. 30 minutes.
- Grease a pan (approx. 32 x 38 cm) and dust with flour. Roll out the dough on top.
- Melt 350g butter in a small saucepan, allow to cool. Mix with quark, cream, starch, 4 eggs, 350g sugar, almonds and desiccated coconut. Spread the quark mixture on the dough. Bake in the preheated oven at 175 ° C on the second rack from the bottom for 40 - 50 minutes.
- Sprinkle with 2 tablespoons of desiccated coconut. Bake for 10 - 20 minutes at the same temperature.
- Let cool and decorate with mint.
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