Summary

Ingredients

• 150 g butter and butter for the mold
• 150 grams flour
• 1 pinch baking powder
• 1 pinch salt
• 250 grams sugar
• 2 packs vanilla sugar
• 50 g biscuit (s) (Amarettini)
• 5 egg (s)
• 250 g mascarpone
• 500 g low-fat quark
• 7 tablespoon amaretto, more if you like
• 1 packet pudding powder
• 50 g flaked almonds
• Icing sugar for dusting

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Instructions

1. Grease a 26 cm springform pan with butter. Melt 150 g butter over low heat and let cool down a little.
2. Mix the flour, baking powder, 1 pinch of salt, 75 g sugar and 1 vanilla sugar in a bowl. Pour in the melted butter, kneading everything into sprinkles with the dough hook of the hand mixer. Distribute in the mold as a base and press on. Chill the mold for about 30 minutes.
3. Roughly crumble the amarettini except for 1 tablespoon. Beat the eggs with 175 g sugar and 1 vanilla sugar until frothy. Mix the mascarpone, quark, amaretto and pudding powder together and stir into the egg foam. Spread the mixture into the springform pan. Sprinkle all the amarettini and almonds on top.
4. Bake in the preheated oven on the lowest rack for about 75 minutes. It is best to cover after 45 minutes. Allow to cool in the mold.