Small fruit cake with quark cream on shortcrust pastry
Ingredients
Dough
- 125 g flour
- 75 g butter, cold
- 30 g sugar
- 1 egg
Topping
- ½ lemon
- 125 g quark
- 125 ml whipping cream, cold
- 30 g sugar
- fruit, e.g. B. Strawberries, kiwi, to taste
- 1 pack clear glaze
Utensils
- Food processor
- Cling film
- Rolling pin
- Baking pan, small
- Fork
- Citrus grater
- Mixing beaker
- Bowl
- Hand mixer
- Spoon
Instructions
Prepare the dough
- Mix the cold butter in a food processor until creamy.
- Add the egg, sugar and 2–3 tablespoons of cold water.
- Mix everything well.
- Add the flour and work the mixture into a shortcrust pastry.
- Add the dough Shape into a ball and chill for approx. 30 minutes.
- Roll out the dough and place in a baking tin.
- Prick the base several times with a fork.
- Bake the cake base at 160°C for approx. 20 minutes.
topping Prepare
- Mix the quark with the sugar.
- Grab the zest from the lemon and add to the quark.
- Whip the cold cream until stiff and fold into the quark mixture.
- Smooth the cream over the shortcrust pastry base.
- Fruit as you like, e.g. strawberries, kiwi, pineapple , Select tangerines and spread on the cream.
- Prepare the cake glaze according to the instructions on the package and spread over the fruit.
- Serve the fruit cake chilled.
