Quark – Nut Cake La Mäusle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g raw cane suar, brown
- 1 pinch (s) salt
- 6 egg (s)
- 500 g low-fat quark
- 200 ml cream
- 200 g almond (s), round
- 200 g hazelnuts, round
- 30 g cornstarch, (no potato flour)
- 2 teaspoons tartar baking powder
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Clamp parchment paper into the bottom of a springform pan (26 cm diameter).
- Preheat the oven to 200 degrees.
- Beat the eggs, sugar and salt with a hand mixer or food processor for 10 minutes. Quickly stir the quark with the cream into the egg mixture.
- Mix the almonds and hazelnuts with the cornstarch and the tartar baking powder and stir in a spoonful.
- Pour the batter into the prepared springform pan.
- Bake at 200 degrees for 15 minutes and then for another 35 to 45 minutes at 175 degrees (chopstick test).
- Let the cake cool down completely and dust with powdered sugar if you like.
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