Summary

Ingredients

• 300 grams flour
• 200 g butter
• 100 g suar
• 1 egg (s)
• 1 glass cherry (s) (680 ml each)
• 1 can apricot (s) (850 ml each)
• 80 g butter
• 200 g suar
• 3 egg (s)
• 1 kg quark (low-fat quark)
• 1 pinch (s) salt
• 1 lemon (s), the grated zest
• 1 point pudding powder, vanilla
• 1 tablespoon sugar

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Instructions

1. For the shortcrust pastry, knead the flour, butter, sugar and egg, cover and chill for approx. 30 minutes. In the meantime, drain the cherries and apricots separately. For the quark mixture, stir together the butter and sugar until frothy. Gradually add the eggs. Then add the quark, salt, lemon zest and pudding powder and stir the mixture until creamy. Roll out the shortcrust pastry between 2 layers of cling film. Roll out a greased baking sheet with the dough and prick several times with a fork. Spread the quark cream evenly on top. Distribute the fruits on the curd mixture. Bake in the preheated oven (electric oven: 200 ° C) for 35-40 minutes. Let the cake cool down. Dust with icing sugar before serving.