Summary

Ingredients

For the dough:

• 80 grams flour
• 60 g butter
• 1 egg yolk
• 30 grams sugar
• 1 pinch (s) salt
• 15 g cocoa powder
• 30 g almond (s), round
• Legumes, for blind baking

For the filling:

• 25 g butter, soft
• 25 g suar
• 1 pinch (s) salt
• 0.5 ½ pack lemon (s) - zest, grated
• 0.5 ½ pack vanilla sugar (bourbon)
• 2 medium egg (s), separated
• 2 tablespoon cornstarch
• 200 g quark (Maqerquark)
• 50 g sour cream
• 50 ml sweet cream
• 0.5 teaspoon ½ cream stiffener (Sanapart)

Print Recipe Pin Recipe

Instructions

1. Quickly knead the ingredients for the dough into a dough ball. Then wrap in cling film and put in the refrigerator for about 30 minutes.
2. Line the muffin tin with 12 paper liners. Preheat the oven to 200 ° C (top / bottom heat).
3. After 30 minutes, take the dough out of the refrigerator and roll out 2/3 of it. Using a drinking glass, cut out 12 circles. Place the circles in the 12 bulges of the muffin tray, cover with baking paper and fill with pulses. Put in the middle of the oven for about 10 minutes. After the baking time, let cool slightly on a baking rack.
4. For the filling, first beat the egg whites with a pinch of salt until very stiff. Then whip the sweet cream briefly, add the Sanapart and then beat the whole thing very stiff as well.
5. Now mix the butter, sugar, bourbon vanilla sugar, grated lemon peel, egg yolks, quark, sour cream and cornstarch in a large mixing bowl. Finally add the whipped egg whites and the cream and fold in with the whisk.
6. Spread the filling on the pre-baked bases and bake the whole thing at 200 ° C (top / bottom heat) for about 40-45 minutes. If the muffins brown too quickly, cover them with a piece of aluminum foil.