Summary

Ingredients

• 300 grams flour
• 100 g suar
• 200 g butter
• 150 g almond (s), round
• 1 egg (s)
• 1 pinch (s) salt
• 750 g quark
• 1 packet custard powder, vanilla
• 3 egg (s)
• 1 tablespoon lemon (grated) zest
• 150 grams sugar
• 50 ml cream
• 100 g honey (forest blossom honey)
• 100 g almond (s), sliced
• 50 g butter

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Instructions

1. Knead a shortcrust pastry from flour, butter, sugar, almonds, egg and salt and shape into a ball. Wrap in foil and cool for approx. 60 minutes.
2. Mix the quark, pudding powder, eggs, sugar and lemon zest until smooth. Press 2/3 shortcrust pastry into a greased springform pan. Form a 4 cm high edge. Prick the bottom several times with a fork. Spread the quark filling. Preheat the oven to 190 degrees.
3. Roll out the remaining dough on a lightly floured work surface in the size of a springform pan and place on the quark filling. Bake the cake for approx. 45 minutes.
4. For the topping, briefly bring the butter, cream and honey to the boil in a saucepan. Add the sliced almonds and mix well. Let the mixture cool down lukewarm. Take the quark cake out of the oven and distribute the almond mixture evenly on the surface. Bake the quark cake for another 10 minutes until golden.
5. Then take the cake out of the oven and let it cool down in the pan. Carefully loosen the edge with the knife and remove the shape.