(Percentage of daily recommendation)
|Calorie||1,211 kcal||(58 %)|
|Protein||28.71 g||(29 %)|
|Fat||80.47 g||(69 %)|
|Carbohydrates||96.96 g||(65 %)|
|Sugar added||37.05 g||(148 %)|
|Roughage||4.94 g||(16 %)|
|Vitamin A||662.75 mg||(82,844 %)|
|Vitamin D||1.76 μg||(9 %)|
|Vitamin E||14.83 mg||(124 %)|
|Vitamin B₁||0.22 mg||(22 %)|
|Vitamin B₂||0.97 mg||(88 %)|
|Niacin||4.87 mg||(41 %)|
|Vitamin B₆||0.11 mg||(8 %)|
|Folate||72.4 μg||(24 %)|
|Pantothenic acid||0.57 mg||(10 %)|
|Biotin||25.33 μg||(56 %)|
|Vitamin B₁₂||1.3 μg||(43 %)|
|Vitamin C||17.43 mg||(18 %)|
|Potassium||668.35 mg||(17 %)|
|Calcium||306.77 mg||(31 %)|
|Magnesium||114.41 mg||(38 %)|
|Iron||3.36 mg||(22 %)|
|Iodine||52.8 μg||(26 %)|
|Zinc||1.62 mg||(20 %)|
|Saturated fatty acids||36.19 g|
- For the dough
- 200 grams Pastry flour
- 50 grams ground almonds (peeled)
- 75 grams sugar
- 1 pinch salt
- 1 egg
- 150 grams butter
- Pastry flour (for the desktop)
- softened butter (for the pan)
- Legume (for blind baking)
For the dough, mix the flour, almonds, sugar and salt on a work surface. Form a well in the center. Beat the egg and pour into the well. Chop the butter and spread around the flour. Quickly knead the ingredients into a smooth dough. Form the dough into a ball, wrap in plastic and chill for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Roll out the dough until slightly larger than the pan. Line the buttered pan with the dough, forming an edge. Cover the dough with parchment paper and cover with dried beans. Bake for about 10 minutes.
For the filling, rinse the raspberries. Separate the eggs. Whip the egg whties until stiff. Gradually sprinkle in the powdered sugar, beating until the mixture shines. Mix the quark, cream cheese, egg yolks, vanilla seeds, orange juice and cornstarch. Fold in the egg whites.
Remove the crust from the oven and remove the parchment paper and beans. Spread half of the cream on the crust. Spread the raspberries over the cream. Cover with the remaining cream. Top with almonds and bake for about 35 minutes, until golden brown.
Remove from the oven and let cool. Serve dusted with powdered sugar.