Summary

Ingredients

For the dough:

• 350 g flour
• 100 g almond (s), round
• 250 g butter
• 100 g suar, brown
• 2 tablespoon rum, or water
• 1 teaspoon cinnamon
• 4 tablespoon water
• 1 lemon (s), including the grated zest
• Fat, for the shape
• Flour, for the mold

For the filling:

• 200 g fi (s), dried
• 200 g apricot (s), dried
• 5 egg (s), separated
• 400 g cream cheese
• 700 g low-fat quark
• 100 g semolina
• 100 g suar, brown
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• 1 pinch ginger powder
• 1 teaspoon vanilla
• 1 lemon (s), including the grated zest
• 1 tablespoon orange liqueur, or orange juice

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Instructions

1. Dough:
2. Knead all ingredients into a smooth dough, wrap in foil and refrigerate for 30 minutes. In the meantime, soak the figs and apricots in hot water.
3. Filling:
4. Mix the egg yolks with the cream cheese, quark, semolina, sugar, spices and orange liqueur.
5. Beat the egg whites until stiff and fold carefully into the mixture.
6. Dry and finely chop the figs and apricots.
7. Grease a 28 springform pan and sprinkle with flour. Line with the prepared dough and form a 5 cm high edge.
8. Pour half of the cheese mixture into the mold, spread the chopped dried fruits on top and cover with the remaining cheese mixture.
9. Bake the cake in the middle of the oven at 160 ° C for 30 minutes. Then reduce the temperature to 140 ° C and bake for another 30 minutes. Pierce the cake lightly several times with a fork and finish baking in 5-10 minutes.