Raisin Quark Cake with Chocolate Glaze

Ingredients

• 200 g dark couverture chocolate
• 80 g sugar
• 150 g butter
• 250 g flour
• 50 g ground almonds
• 1 egg
• flour (for dusting the work surface)
• 5 eggs
• 1 packet vanilla sugar
• 800 g quark
• 60 g liquid butter
• 150 g raisins
• 150 ml milk
• 60 g flour
• 1.5 tbsp cornstarch
• 1 tsp Baking powder
• 150 g sugar
• 1 tbsp Lemon Juice

Instructions

1. 1.

   For the shortcrust pastry, quickly knead all ingredients into a smooth dough and wrap in cling film; chill for about 30 minutes. Roll out on a floured surface and place on a greased baking sheet.

2. 2.

   Separate the eggs for the filling: whisk yolks with vanilla sugar, sugar, lemon juice, quark, butter, raisins, and milk until smooth. Stir in cornstarch, baking powder, and flour; fold in beaten egg whites. Spread the mixture over the crust and bake at 180°C for about 35-45 minutes (check with a skewer). Remove and cool completely.

3. 3.

   Chop the dark couverture chocolate, melt it over a hot water bath, then pour over the cooled cake to coat. Let set before cutting into slices and serving.