Summary

Ingredients

• 70 g hazelnuts
• 40 g suar

For the dough:

• 250 g flour
• 120 g suar
• 150 g butter
• 1 egg (s)
• 1 teaspoon, leveled baking powder
• 1 pinch (s) salt

For covering:

• 500 g low-fat quark
• 250 g mascarpone
• 2 egg whites
• 2 egg yolks
• 1 packet vanilla pudding powder
• 120 g suar
• 1 lemon (s), the zest it
• 500 g currants

For the sprinkles:

• 75 g almond (s)
• 100 grams flour
• 80 g butter
• 80 g suar

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Instructions

1. This recipe is for a 28 cm springform pan.
2. Preheat the oven to 200 ° C top / bottom heat
3. Chop the hazelnuts very roughly (approx. Quarter) and slowly caramelize in 40 g of sugar.
4. For the dough, stir the egg, butter and sugar until foamy, add salt, flour and baking powder.
5. Grease and flour a springform pan. Place the dough in the springform pan, form an edge of approx. 4 cm. Bake blind for 10 minutes. Let cool down.
6. The hazelnuts should be caramelized by now and let them cool down as well.
7. Separate the eggs for the topping, beat the egg whites until stiff and set aside. Mix the quark, mascarpone, egg yolk, sugar, lemon zest and pudding powder into a creamy mixture. Fold in the egg whites. Spread the hazelnuts evenly on the cake base. Fill the quark mixture into the springform pan.
8. Wash and sort the berries. Put on the quark mixture. A variant that is interesting in terms of appearance and taste is to replace a third of the red currants with black ones.
9. Mix the crumble with the almonds, flour, butter and sugar and spread on the cake. Bake at 170 ° C for 55 minutes.