Quark Pudding Cake with Red Currants
- For the base
- 75 grams Pastry flour
- 75 grams ground almonds
- 50 grams sugar
- 1 pinch salt
- 1 egg
- 100 grams cold butter
- Pastry flour (for the work surface)
- butter (for the mold)
For the base: In a bowl, mix the flour with the almonds, sugar and salt. Make a well in the center. Cut the butter into small pieces and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Add the egg. Quickly knead until the dough comes together. Shape into a disk, wrap in plastic wrap and refrigerate 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Butter a 10-inch springform pan. Roll out the dough on a floured work surface to the diameter of the pan and fit it into the pan. Prick the bottom several times with the tines of a fork and bake until set and lightly browned, about 20 minutes. Remove and let cool.
For covering: Meanwhile, in a small bowl mix the pudding powder with 3 tablespoons milk. In a saucepan, bring the remaining milk and the sugar to a boil. Stir in the pudding mixture and cook, stirring until thickened. Scrape the pudding into a bowl, sprinkle with powdered sugar and let cool.
In a bowl, stir together the quark, lemon juice, cornstarch and the cooled pudding. Beat the egg whites with a pinch of salt until stiff and gradually fold into the pudding.
Spread the mixture on the shortcrust base and refrigerate until set.
Meanwhile, rinse the currants, and strip them off their stems. Toss first in lemon juice, then in sugar. Arrange on the cake and serve garnished with mint.