The quark oil dough is a fine alternative to yeast dough. The dough gets by with little fat, but provides plenty of protein. The body needs this nutrient not only for the development of skin, organs, muscles etc. In addition to their structural function, proteins also have a regulating function. Among other things, they are responsible for the transport of substances, for immune defence and for blood clotting.
For those who like it especially crunchy and at the same time want a little more vital substances, add 1-2 tablespoons of almond slivers to the marzipan raw mass in the filling. The unsaturated fatty acids from the almonds support a healthy cholesterol level. Thanks to the numerous antioxidants from the nuts, there is a low oxidation rate of LDL cholesterol. This reduces the risk of arteriosclerosis.
(Percentage of daily recommendation)
|Calorie||163 kcal||(8 %)|
|Protein||3 g||(3 %)|
|Fat||5 g||(4 %)|
|Carbohydrates||24 g||(16 %)|
|Sugar added||10 g||(40 %)|
|Roughage||2.5 g||(8 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||2.2 mg||(18 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||1 mg||(8 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||11 μg||(4 %)|
|Pantothenic acid||0.2 mg||(3 %)|
|Biotin||1.3 μg||(3 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||8 mg||(8 %)|
|Potassium||139 mg||(3 %)|
|Calcium||46 mg||(5 %)|
|Magnesium||19 mg||(6 %)|
|Iron||0.7 mg||(5 %)|
|Iodine||1.2 μg||(1 %)|
|Zinc||0.4 mg||(5 %)|
|Saturated fatty acids||0.5 g|
|Uric acid||14 mg|
- 1 pound ripe Gooseberry
- 7 ounces Pastry flour
- 2 teaspoons cream of tartar
- 4 ounces Quark
- 5 tablespoons
- 4 tablespoons Canola oil (about 40 ml)
- 4 ounces Marzipan
- 1 tablespoon whole grain breadcrumbs (about 10 grams)
- 1 tablespoon cane sugar (about 30 grams)
- ½ lemon
- 6 tablespoons powdered sugar (about 60 grams)
Rinse gooseberries and drain. Halve large berries.
Whisk together the flour and baking powder in a mixing bowl. Add the quark, 4 tablespoons milk and the canola oil and knead with the dough hook of a hand mixer until smooth.
Roll out the dough on a lightly floured surface to a rectangle (about 30 x 40 cm) (approximately 12 x 16 inches).
Grate the marzipan on a box grater and sprinkle over the dough.
Mix together the gooseberries, breadcrumbs and cane sugar in another bowl, then spread on the dough, leaving the border (about 2 cm) (approximately 3/4 inch) uncovered.
Starting on a long side, roll up the dough firmly into a log.
Line a baking sheet with parchment paper, then place the log on top and form into a wreath. Pinch the ends together to help hold the shape.
Score the dough with a sharp knife with cuts about 5 mm (approximately 1/4 inch) deep in a zigzag manner. Brush with the remaining milk and bake on middle rack in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 25 minutes.
Remove from oven, place on a wire rack and let cool slightly.
Squeeze juice from the lemon half. Whisk together 2-3 teaspoons lemon juice and the powdered sugar in a small bowl until smooth and thickened. Drizzle over the lukewarm gooseberry wreath and let cool completely before serving.