Ingredients
300 g low-fat quark
120 g sugar
250 g butter
4 eggs
1 pack of bourbon vanilla flavor
120 g lemon peel
500 g flour
1 pack of baking powder
120 g hazelnuts, ground
120 g orange peel
220 g raisins
150 g marzipan ingredients
1 pinch of coriander
1 pinch of nutmeg, grated
85 g rum for Also pour
:
120g butter
120g powdered sugar for dusting
Preparation
1. First cut the raisins, lemon peel and orange peel into small pieces and soak them in rum.
2. Now grease a drip pan measuring approx. 32 x 39 cm. Preheat the oven to 180 °C top/bottom heat, fan oven: 175 °C.
3. Next, roast the hazelnuts in an oil-free, non-stick pan. It’s best to put the marzipan in the fridge first and then grate it coarsely.
4. Now mix the flour and baking powder in a bowl and make the shortcrust pastry with the nuts, quark, sugar, bourbon vanilla, eggs, butter and spices.
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