( MAKES 12 )
Swabia is a region in Germany´s southwest. This recipe we took from Germany from our granny here to NZ. The cake has been always made on special occasions such as Xmas, Easter and family birthdays. We love this very rich and fluffy baked cake as you don´t have it every weekend.
|300 g||Standard flour, shortcrust pastry|
|150 g||Unsalted butter, shortcrust pastry|
|80 g||Sugar, shortcrust pastry|
|1 pinch||Salt, shortcrust pastry|
|1||Egg, shortcrust pastry|
|4 Tbsp||Jam, shortcrust pastry|
|250 g||Sugar, filling|
|500 g||Quark, filling|
|125 g||Sour cream, filling|
|1 pinch||Salt, filling|
|50 g||Potato starch, filling|
|80 g||Raisins, filling|
|100 g||Unsalted butter, filling|
- - All engredients must have room temperature (!) - Preheat oven to 200 deg C
- - Combine shortcrust pastry ingedients -except jam- and knead to a firm dough - Roll out (about 5mil) and put in a 26cm springform. Make sure bottom is covered and sidewalls are build up all round up to the top. Trim overhanging dough. - Pop springform with the dough in the fridge for 1 hour.
- - Filling: Melt butter, mix potato starch with water to a runny consistency - Filling: Beat egg whites until soft peaks form and set aside - Filling: Mix 6 egg yolks, sugar, quark, sour cream, salt, lemon juice and zest from 1 lemon, raisins and combine with melted butter and runny starch then carefully fold beaten egg white in.
- - Remove dough from fridge and spead jam evenly on the bottom. - Put filling on top of the jam layer and spread evenly
- - Pop in the preheated oven for 40 minutes - Remove cake from the oven for 10 min and put back inside at the same temperature for another 10 min. This step is important to prevent the cake from cracking (such as room temperature ingedients) - Remove cake from oven and let it cool down until cold and set
- - Serve with whipped cream and/or fresh berries