Summary

Ingredients

For the dough:

• 150 g butter
• 2 egg (s)
• 125 g suar
• 300 grams flour
• 0.5 ½ pack baking powder

For covering:

• 250 g hazelnuts, round
• 1 packet vanilla sugar
• 150 grams sugar
• some bitter almond aroma
• 2 Table spoons milk

For the cream:

• 750 g quark
• 200 g suar
• 3 egg yolks
• 1 point vanilla sugar
• 3 egg whites
• 2 can apricot (s)

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Instructions

1. Dough:
2. Process the butter, eggs, sugar, flour and baking powder into a kneading dough and chill.
3. Covering:
4. Mix the hazelnuts, vanilla sugar, sugar, bitter almond oil and milk to a smooth mass.
5. Cream:
6. Mix the quark, sugar, egg yolk and vanilla sugar, beat the egg white until stiff and fold into the quark mixture.
7. Preheat the oven to 160 °!
8. Roll out the kneading dough on a baking sheet and brush with the nut mixture. Put the curd mixture on top and smooth it out. Spread the apricot halves on the cake like egg yolks, ideally in rows so that each piece has an egg yolk when you cut it.
9. Bake the cake for 60 minutes, leave to cool.
10. The cake tastes even better the day after, so you can bake it the day before.