Ingredients
Floor:
350g flour
90g sugar
2 eggs
170 g butter, cold
1/2 tsp baking powder
1 pinch of salt
Creamy quark:
140g butter
4 eggs
130g sugar
1 kg low-fat quark
1 packet of vanilla pudding powder
1 lemon, juice and zest
1 pinch of salt
Sprinkles:
120g flour
80 g butter, cold
50g sugar
1 pinch of cinnamon
1 pinch of salt
Aside from that:
750 g fresh or canned apricots
PressPress
that’s how it works
Base:
put all ingredients in the mixing bowl and mix for 15 seconds/speed 4.
Remove from the mixing bowl and briefly knead into a ball by hand. Pack this ball airtight and let it rest in the fridge for about 30 minutes.
Preheat oven to 180 degrees O/U
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