Quark Torte for Easter
- For the shortcrust
- 300 grams Pastry flour
- 150 grams butter
- 80 grams sugar
- 1 packet Vanilla sugar
- Pastry flour (for working the dough)
- For the filling
- 750 grams Quark
- 100 grams sugar
- 6 sheets clear gelatin
- 1 packet Vanilla sugar
- lemons (juiced)
- 2 tablespoons Lemon peel
- 250 grams Whipped cream
For the shortcrust, preheat the oven to 200°C (approximately 400°F). Mix the flour and sugar together on a work surface. Cut the butter into small pieces, distribute around the flour and quickly knead to form a dough. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough thinly on a floured surface and cut out a circle in the size of the springform pan. Place on a lined baking sheet and prick several times with a fork. From the remaining dough, cut out 10 to 12 bunny shapes. Place on the baking sheet and bake until golden in the preheated oven, about 10 minutes. Remove and let cool.
Make an icing with the powdered sugar and water and decorate the bunnies. Paint on the ears and whiskers. Color the rest of the icing brown with the cocoa and paint on the eyes and noses.
For the cake, separate the eggs. Beat the egg whites until fluffy, then gradually sprinkle in the sugar and vanilla sugar. Beat the yolks until light and creamy and fold the whites into the yolks. Sift the flour over the top and gently fold in. Pour the batter into a springform pan lined with parchment paper and bake in the preheated oven for about 15-20 minutes. Check for doneness with a toothpick. Remove from the oven, loosen the edge with a thin knife and let cool.
Cut the cake horizontally twice, so that there are 3 layers. Spread the jam onto the shortcrust base and place the first cake layer on top.
For the filling, soak the gelatin in cold water. Stir the quark with sugar, vanilla sugar, lemon juice and zest. Melt the soaked gelatin in a small saucepan over low heat and stir into the quark. Whip the cream until stiff and fold into the mixture.
Place the first layer of the cake inside a cake ring and spread half of the filling on it. Place the second cake layer and press lightly. Spread the remaining cream on top and press the last layer on top. Refrigerate the cake for 3-4 hours to set.
For decoration, mix the almonds and pistachios. Whip the cream with the stabilizer until stiff. Coat the cake thinly with the whipped cream and sprinkle the bottom with the almond and pistachio mixture in a wavy pattern. Pour the remaining whipped cream into a pastry bag with a star tip, decorate the upper edge of the cake and make rosettes in the center. Sprinkle with the pistachio and almond mixture.
Spread the Advocaat in a ring around the center rosettes and garnish with small dots of strawberry sauce. Decorate the center of the cake with the sugar eggs. Use some whipped cream to stick the bunny cookies around the outside of the cake. Slice and serve on dessert plates.