Summary

Ingredients

For the dough:

• 400 g flour
• 1 packet baking powder
• 1 pinch (s) salt
• 100 g suar
• 100 ml oil
• 200 g quark
• 100 ml milk

For the filling:

• 75 g peanut cream
• 50 g butter
• 100 g honey
• 150 g peanuts, unsalted, chopped

For the cast:

• 25 g butter
• 25 g honey
• 50 grams sugar
• 2 tablespoon water

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Instructions

1. First, for the filling, stir the peanut butter with butter and honey until frothy. Mix in the chopped peanuts and set aside.
2. Now grease a 26 springform pan and chill. Preheat the oven to 180 ° C top / bottom heat.
3. Mix the flour, baking powder, sugar and salt for the dough. In a second bowl, stir together the oil, quark and initially 100 ml milk. Add to the flour mixture and work it into a smooth dough using the dough hook, adding some milk or flour as required.
4. Roll out the dough on a floured work surface 8-10 mm thick into a rectangle. Brush with the peanut filling, roll up and cut into approx. 2-2.5 cm thick slices. Place the slices side by side in the prepared pan and flatten them a little if necessary. Bake in the preheated oven for about 30 minutes. Then place the tin on a wire rack to cool down.
5. For the topping, bring the butter, honey and sugar to the boil, deglaze with the water and spread the hot topping onto the still warm cake. Let cool down completely.