Pineapple Quark Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 150 g butter
- 100 g suar
- 1 egg (s)
- 1 pinch (s) salt
Also:
- 500 g low-fat quark
- 100 g suar
- 2 packs vanilla sugar
- 0.5 teaspoon ½ lemon zest, grated
- 3 egg (s)
- 50 grams flour
- 200 ml cream
- 2 tablespoon amaretto, (amaretto liqueur)
- 1 pineapple, or large tin pineapple, in slices or pieces
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the first 5 ingredients, wrap in cling film and let rest in the refrigerator for 30 minutes.
- Preheat the oven to 160 degrees circulating air. Grease a baking sheet. Peel the pineapple thoroughly, cut out the woody core, cut into eighths and cut into 1 cm thick slices.
- Knead the dough again, roll it out and place it on the baking sheet. Prick several times with a fork and prebake in the oven for about 15 minutes.
- Separate the eggs. Mix the egg yolks, quark, sugar, vanilla sugar, lemon zest and liqueur together. Beat the cream and egg whites until stiff. Fold in the cream first and then the egg white. Spread the quark mixture on the pre-baked base and spread the pineapple on top. Bake in the oven for about 45 minutes.
- Dust with powdered sugar if desired.
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