Quark Cake with Chai Tea

Ingredients

• 120 g spelt whole‑grain flour
• 100 g Ground Almonds
• 130 g honey
• a pinch of salt
• 5 eggs
• 120 g butter
• 1 tsp ground cinnamon
• a pinch ground cardamom
• a pinch ground star anise
• a pinch ground cloves
• 1 kg low‑fat quark
• 1 Organic lemon
• 100 ml chai tea
• 2 packets Vanilla Pudding Powder
• 150 ml whipping cream
• 1 tbsp cocoa powder

Instructions

1. 1.

   For the crust, combine flour, almonds, 50 g honey, a pinch of salt, one egg, spiced butter, cinnamon, cardamom, star anise and cloves in a bowl. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile, drain the quark well. Rinse the lemon hot, pat dry and finely grate its zest (use the remaining lemon elsewhere).

3. 3.

   Separate the remaining eggs. Beat egg whites with a pinch of salt to stiff peaks. Whisk yolks and remaining honey with a hand mixer until creamy. Fold in quark, 1 tsp lemon zest, chai tea and vanilla pudding powder. Gently fold in the meringue.

4. 4.

   Roll out the dough on a floured surface and place it in a greased springform pan. Pour the quark mixture over the crust. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 50–60 minutes. Remove and let cool.

5. 5.

   Release the cake from the pan, whip the cream to stiff peaks, fill a piping bag with a star tip and pipe onto the rim of the cake. Dust with cocoa powder and serve in slices.