Almond curd cake
- 200 g Butter
- 275 g Sugar
- 225 g flour
- 8 Eggs (size M)
- 100 g Caramel bonbons (Daim)
- 500 g lean quark
- 250 g sour cream
- 1 packet Vanillin sugar
- 1 packet pudding powder 'vanilla flavor'
- 75 g Almond flakes
- 50 g Almond kernels without skin
- Fat
- flour
- cling film
90 minutes
light
- 1.
- 150 g butter in pieces, 75 g sugar, flour andMix 1 egg with the dough hook of the hand mixer. Knead into a smooth dough with your hands. Wrap in foil and refrigerate for about 30 minutes. Grease a springform pan (26 cm Ø). Roll out the dough into a round shape (approx. 30 cm Ø) on a work surface lightly dusted with flour. Line the mold with it and press the dough onto the edge. Prick the bottom several times with a fork, chill. Melt 50 g butter, let cool. Chop up candy. Separate 7 eggs. Mix egg yolks, quark, sour cream, 150 g sugar, vanilla sugar and pudding powder with the whisk of the hand mixer. Beat egg whites and 50 g sugar until stiff. Carefully fold the candies, egg whites and melted butter into the curd mixture. Fill the mixture on the bottom. Sprinkle with flaked almonds and kernels. Bake the cake in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 1 hour. Place the cake on a wire rack, remove from the edge and let cool in the tin
- 2.
- Wait 30 minutes. Photo: Först, Food & Foto, Hamburg
1 piece approx:
- 380 kcal
- 1590 kJ
- 12 g protein
- 22 g fat
- 35 g carbohydrates
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