Filled Almond Yeast Cake
A filled almond yeast cake with fruity currant quark looks indulgently rich, yet it is surprisingly low in calories and especially fat.
Ingredients
- 400 ml milk (1.5% fat)
- 0.5 cube Yeast
- 250 g wheat flour (Type 550)
- 40 g liquid honey (2.5 tbsp)
- 1 pinch salt
- 80 g yogurt butter
- 80 g cane sugar (4 tbsp)
- 2 Tbsp whipping cream
- 80 g chopped almond kernels
- 30 g cornstarch (2 Tbsp)
- 0.5 packet Bourbon vanilla sugar
- 200 g Low-fat quark
- 250 g red currants
Instructions
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1.
Heat 150 ml of milk in a small pot until lukewarm. Break the yeast into it, stir thoroughly and cover for about 10 minutes.
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2.
Place flour in a mixing bowl, press a depression in the center and add half of the honey.
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3.
Pour the yeast milk into the depression, sprinkle a pinch of salt on the flour edge and knead with a hand mixer’s dough hooks until smooth. Cover and let rise in a warm place for about 40 minutes.
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4.
In a pot, boil butter, remaining honey, 40 g cane sugar and whipping cream. Stir in almonds and allow the mixture to cool slightly over an off burner while stirring occasionally.
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5.
Knead the yeast dough lightly on a lightly floured surface and roll into a round disc (26 cm diameter).
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6.
Place the dough in a springform pan (26 cm) and lift a 1 cm high rim around it. Spread almond mixture over the dough and smooth. Cover again and let rise for 10 minutes in a warm place.
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7.
Bake the cake on the middle rack of a preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) for about 20 minutes. Remove, set on a cooling rack or inverted oven rack, and cool for 10 minutes. Remove the springform rim and let the cake cool completely.
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8.
Whisk 2 tbsp of remaining milk with cornstarch in a small bowl. Bring the rest of the milk to a boil, add the whisked cornstarch and simmer while stirring.
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9.
Sprinkle with remaining cane sugar and vanilla sugar, then let cool for 10 minutes before folding in quark.
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10.
Wash currants, drain, use a fork to strip them from their stems and fold into the quark mixture.
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11.
Slice the cooled yeast cake horizontally with a bread knife. Spread the quark-currant filling on the lower half, smooth, place the upper half on top, chill for at least 20 minutes before serving.
