Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the dough:
- 100 g flour, 75 butter
- 75 grams sugar
- 100 g hazelnuts, round
- 1 egg (s)
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 5 drops rum flavor
- 1 tablespoon water, warm
- 25 g cocoa powder
For the filling:
- 500 g quark
- 1 cup sour cream
- 2 egg (s), separated
- 100 g suar
- 50 ml whiskey, (alternatively cognac and rum)
- 100 g chocolate, melted
- 40 g cornstarch
- 2 tablespoon cocoa powder
- 0.5 ½ glass cranberries
Print Recipe
Pin Recipe Instructions
- Make a kneading dough from the ingredients for the dough.
- Line the base and approx. 2 cm edge of a greased springform pan with 2/3 of the dough. Chill the rest.
- Beat the egg yolks with the sugar until frothy, gradually stir in the quark, whiskey, sour cream, starch, cocoa and chocolate. Then beat the egg white until stiff and fold in carefully. Put the mixture on the pre-baked base.
- Spread the cranberries on the mass, tear up the remaining batter and sprinkle over it.
- Bake at 180 ° C for about 1 hour.
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