12 Serves
45 Mins
Preheat your oven to 180°C and line a 30x40cm baking tray with parchment paper.
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Vitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
121 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
108 mg / 1,250 mgPotassium
111 mg / 4,700 mgSodium
319 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
11 g / 50 gSaturated Fat
9 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a mixing bowl, combine the sugar, vanilla sugar, and sliced almonds to create the topping mixture, then set aside.
Sift the all purpose flour and baking powder into a large mixing bowl. Add the quark, milk, cooking oil, sugar, and salt.
Using a hand mixer with dough hooks, blend the ingredients on high speed for 1 minute until just combined; avoid over-mixing to keep the dough light.
Transfer the dough to the prepared baking tray and roll it out evenly to cover the surface.
Spread the softened butter over the dough, then sprinkle the prepared almond topping mixture evenly across the top.
Bake on the upper rack of the oven for 20 minutes, or until the topping is golden brown and crispy.
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