Ingredients
for the shortcrust pastry:
250 g flour, universal
125 g butter
1/2 pack of baking powder
1 pinch(s) of salt
1 egg(s)
80 g sugar
For the filling:
500 g cream quark
11 tbsp sugar
2 egg whites
140 g sour cream, 14 or 16% fat content
60 g pudding, (raspberry pudding)
80 g butter
For the second dough:
3 egg(s), separated
1/2 tsp baking powder
75 g flour, universal
45 g walnuts
1 1/2 tsp cocoa powder
1 1/2 tsp oil
90 g sugar
Preparation
Make a shortcrust pastry from the first 6 ingredients and cool it.
Beat the butter with the drained quark, the sour cream and 9 tablespoons of sugar until fluffy, add the egg white beaten with 2 tablespoons of sugar until
stiff and finally mix in the raspberry pudding.
For the second dough, the nut biscuit, beat the egg whites into stiff peaks and allow the sugar to trickle in, then fold in all the other ingredients one after the other.
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