Butterkuchen mit Quarkteig
(Butter Cake made with Quark)
This cake is made with a Quark-Oil dough (Quark-Öl-Teig). This is a dough used often in German baking because it is so easy to make. It is similar to a yeast dough and it results in a moist cake.
For the Dough:
2 1/2 cups + 3 tablespoons All Purpose Flour
5 oz (150g) Quark
1/4 cup + 2 tablespoons Sugar
6 tablespoons Vegetable Oil
1 Egg
2 tablespoons Milk
1 package Vanilla Sugar
Pinch of Salt
2 1/2 teaspoons Baking Powder
For the Topping:
1/2 cup (1 stick) Unsalted Butter, cut into tiny cubes
3/4 cup Sugar
1 cup Sliced Almonds
2 tablespoons Unsalted Butter, melted
Preheat oven to 375°F (190°C).
To prepare the dough, drain any extra liquid from the quark.
In a large mixing bowl, mix together the quark, sugar, vegetable oil, egg, milk, vanilla sugar, and salt. Mix until mixture is smooth.
Combine flour and baking powder. Sift.
Mix half of the flour into the quark mixture.
Gradually mix in the remaining flour until a firm dough develops.
Grease a baking sheet.
Roll out the dough to the size of the baking sheet. Transfer dough to baking sheet. Brush dough with melted butter. Sprinkle on toppings: sugar, sliced almonds, and butter cubes.
Bake for 25-30 minutes or until cake becomes golden brown.
Remove cake from oven and allow to cool. Cut into squares before serving.
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