Summary

Ingredients

• 200 g flour (wheat flour)
• 0.5 ½ point baking powder, 2 tablespoons cocoa powder
• 100 g almond (s), round
• 100 g suar
• 1 point vanilla sugar
• 100 g butter or mararine
• 1 egg (s)
• 4 tablespoon water
• 500 g quark (low-fat quark)
• 400 g sour cream
• 175 grams sugar
• 1 point lemon (s) - zest, grated
• 75 g butter, soft
• 4 egg (s)
• 150 g raisins
• 150 g flour (wheat flour)
• 0.5 ½ point baking powder
• 1 point pudding powder, vanilla
• 200 g suar
• 75 ml oil
• 3 tablespoons water

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Instructions

1. For the first layer, mix flour with baking powder and cocoa powder and sift into a mixing bowl. Add the almonds, sugar, vanilla sugar, butter / margarine, egg and water.
2. Work through the ingredients with a hand mixer with dough hook, first briefly on the lowest, then on the highest level.
3. Then knead into a dough on the lightly floured work surface. Shape the dough into a roll and roll it out evenly in a fat pan.
4. For the second layer of quark, sour cream, sugar, lemon zest, butter or margarine and eggs, mix well with a hand mixer with a whisk. Carefully stir in the raisins. Put the mixture on the dough layer and smooth it out.
5. For the third layer, mix flour with baking powder and pudding powder and sift into a bowl. Add sugar, oil and water. Mix the ingredients well with a hand mixer and whisk and distribute on the second layer. Put the drip tray in the oven.
6. Top / bottom heat: about 180 degrees C. (preheated), hot air: about 160 degrees C. (preheated), gas: level 2 - 3 (preheated)
7. Baking time: 35 min
8. Variation: If you don`t like raisins, you can leave them out without replacement or spread 1 - 2 cans of well-drained mandarins or about 500 g of washed, well-drained blueberries on the first layer, which then spread the second layer on top