Pistachio Cake with Fruits

Ingredients

• 125 g spelt flour type 1050
• 160 g butter
• 1 egg yolk
• 100 g raw cane sugar
• 4 eggs
• 0.5 tsp vanilla powder
• 50 g spelt grits
• 0.5 tsp Baking powder
• 4 tbsp chopped pistachios
• 4 tbsp whipping cream
• green food coloring
• 500 g Low-fat quark
• 250 g raspberries
• 30 g powdered sugar from raw cane sugar

Instructions

1. 1.

   For the dough, knead flour, 60 g butter, egg yolk and 30 g sugar into a smooth shortcrust pastry. Shape into a ball, cover and chill for 20 minutes. Then roll out thinly, line a tart pan and form a 2 cm high edge. Prick the base with a fork several times.

2. 2.

   For the filling, melt 100 g butter and let cool. Whisk 3 eggs with 70 g sugar and vanilla powder until fluffy, gradually adding the butter while stirring well. Mix grits with baking powder. Blend pistachios and 2 tbsp cream into a puree, color green if desired. Fold quark and pistachio puree into the foam, then fold in the grits mixture.

3. 3.

   Spread the batter onto the shortcrust base. Wash raspberries, pat dry and arrange on top. Bake in preheated oven at 175 °C (fan 150 °C; gas: level 2) for about 30 minutes.

4. 4.

   Whisk remaining egg with powdered sugar, fold in 2 tbsp cream, and spread over the partially baked cake. Bake pistachio fruit cake another 10–15 minutes until golden brown. Remove, cool, cut into pieces and serve.