Quark Cake with Oranges

Ingredients

• 200 g Flour
• 70 g sugar
• 1 pinch salt
• 1 egg
• 125 g butter
• 1 untreated orange
• 4 eggs
• 750 g low-fat quark
• 120 g sugar
• 1 packet vanilla sugar
• 1 tbsp Cornstarch
• butter (for the pan)
• flour (for the work surface)
• 50 g butter
• 75 g blanched almond flakes

Instructions

1. 1.

   For the dough, mix flour with sugar and a pinch of salt, sift onto a work surface, make a well in the center, crack an egg into it and scatter butter pieces around the well. Using a large knife, crumble all ingredients and quickly knead by hand into a smooth dough. Shape into a ball, wrap in cling film and refrigerate for 30 minutes. Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Peel the orange, removing the white skin as well, and separate the fruit segments from the membranes. Catch the juice that drips out and squeeze the remaining pulp for more juice. Separate the eggs; beat the egg whites with a pinch of salt until stiff peaks form. Mix quark with yolks, sugar, vanilla sugar, cornstarch and 3 tbsp orange juice, then fold in the meringue. Grease a springform pan. Roll out the dough on a floured surface slightly larger than the pan and line the greased pan with it.

3. 3.

   Shape a high rim. Spread the quark mixture over the crust and bake in the preheated oven for 30 minutes. Melt butter. Distribute orange segments over the cake, sprinkle almond flakes on top and drizzle with melted butter. Bake another 15–20 minutes. Remove the finished cake from the oven, let it cool briefly, release from the pan and serve cut into pieces.