Summary
Ingredients
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.