Quark Cake with Gooseberries and Almonds
- For the base
- 20 grams fresh Yeast
- 100 milliliters lukewarm milk
- 250 grams Pastry flour
- 2 tablespoons sugar
- 40 grams melted butter
Stir the yeast with the warm milk. Mix the flour, sugar and the butter in a mixing bowl, add the yeast mixture and knead to make a smooth dough with the dough hook of the electric hand mixer. If necessary add a little milk or flour to make the dough soft, but not sticky. Cover and let rise about 45 minutes in a warm place.
For the filling, rinse the gooseberries, drain and sort. Separate the eggs and beat the yolks with the cheese, vanilla, sugar, cream and creme fraiche. Beat the egg whites with a pinch of salt until stiff and carefully fold into the quark mixture. Preheat the oven to 180°C (approximately 350°F). Knead the dough on a floured surface and roll out to the size of the baking sheet.
Spread the dough on a baking sheet lined with parchment paper and form an edge. Spread the filling on the dough, smooth and top with the gooseberries. Bake in the preheated oven for 40-45 minutes until golden. 10 minutes before the end of baking time, sprinkle the flaked almonds on the cake and continue to bake until slightly browned. Remove the finished cake, let cool and serve.