- 2 ⅕ pounds green Asparagus
- 14 ounces Pastry flour (1050 type)
- 1 ½ pounds Quark
- 7 tablespoons Canola oil (about 70 grams)
- 5 Eggs
- 11 ounces Cream cheese (13% fat) (with herbs)
Rinse the asparagus and peel the lower third from the stalks. Cross cut the stalks into pieces 3 cm long (approximately 1 1/4 inches) .
Place the flour in a bowl, along with 250 grams (approximately 9 ounces) of quark, the oil and 1/2 teaspoon of salt. Knead the dough with the dough hook of a hand mixer until smooth. If the dough is too firm, add some more water if necessary (50-100 ml) (approximately 1/4-1/2 cup).
Line a baking sheet with parchment paper. Roll out the dough evenly between 2 layers of plastic wrap with a rolling pin and then remove the dough from the plastic wrap and place the dough on the parchment paper. Prick the dough with a fork several times and bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F).
While the dough is baking, separate the eggs. Mix the egg yolks, remaining quark and cream cheese together. Add salt and pepper and stir until smooth with a hand mixer.
In a separate bowl, mix the egg whites with 1 pinch of salt and beat on high with a hand mixer until stiff. Using a whisk, fold the stiff egg white mixture into the egg yolk mixture. Spread the mixture on the pre-baked dough. On top of the mixture, spread the asparagus pieces evenly over the cake. Place the cake back in the oven for 35 minutes. Allow to cool and then serve.