Summary

Ingredients

• 200 g low-fat quark
• 100 g suar
• 90 ml milk
• liter ⅛ oil
• 1 egg (s)
• 1 pinch (s) salt
• 375 grams flour
• 1 point baking powder
• Butter, for greasing the tray or baking paper
• some flour, to roll out

For covering:

• 250 g almond (s), peeled, diced
• 250 grams sugar
• 250 g butter, soft
• 1 egg (s), separated

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Instructions

1. Mix the quark, sugar, milk, oil, egg and salt until smooth. Mix flour and baking powder and gradually add and stir in quickly. If the dough can no longer be stirred, knead in the remaining flour.
2. Roll out the dough on a baking sheet lined with baking paper (or greased) (flour the rolling pin!).
3. For the topping, stir together the butter and sugar until frothy. Separate egg. Add the egg yolks and fold in the almonds. Beat egg whites until stiff and fold in.
4. Spread the icing on the dough (works best if you put 6 piles on the dough and spread them out each time).
5. Bake the baking sheet in the preheated oven on the middle rack at 200-220 ° for about 20-25 minutes.