- For the topping
- 500 grams Quark
- 125 grams sugar
- 40 grams cornstarch
- 4 eggs
- 2 teaspoons grated Lemon peel
- 200 grams Whipped cream
For the pastry: pile flour on the work surface, mix with salt and sugar and make a well in the center. Cut cold butter into small pieces and arrange around the well. Add an egg and about 50 ml (approximately 1/5 cup) of lukewarm water to the well and chop all ingredients until crumbly. Quickly knead with your hands into smooth pastry and shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Rol out pastry between 2 sheets of baking paper and line greased pan with it, making an edge all around.
For the topping: whisk quark with sugar, cornstarch, eggs and lemon zest. Beat cream until stiff and fold into the mixture. Spread cream on the pastry and smooth. Bake in preheated oven at 180°C (approximately 350°F) for about 1 hour (inserted toothpick should come out clean). Turn off oven temperature and let cake stand with a door ajar in the oven for about 10 minutes. Remove from the oven and cool.
Rinse and drain cranberries, clean as necessary.
Combine currant juice, sugar and cinnamon and bring to a boil. Add cranberries and bring to a boil again, strain through a sieve, collecting all juice. Add cornstarch to the juice and whisk until smooth, add orange liqueur. Bring to a boil, return cranberries and remove from heat, let cool.
Spread cranberry mixture on top of cake and serve.