Curd Cheese Apricot Jam Slice with Snow Topping

For the curd mixture, place all ingredients in a bowl and mix together using a food processor or whisk. Cut the vanilla pod in half lengthwise, scrape out the pulp and mix into the curd mixture.

For the shortcrust pastry, beat the butter with the sugar until fluffy. Then add the egg yolks one by one and continue beating. Stir in the sifted flour on a low speed. Wrap the shortbread in plastic wrap and let rest for 15 minutes.

Line a square sheet cake springform pan (approx. 38hx25b) with baking paper, roll out the shortcrust pastry thinly and line the baking pan with it. Bake the shortcrust pastry at 180°C for about 10 minutes. Let it cool down a bit.

Spread 3-4 tablespoons of apricot jam on the short pastry base.

Spread the curd mixture on top and bake for 35 minutes at 160°C (top and bottom heat).

For the egg whites, beat egg whites with sugar until firm. Spread a layer of apricot jam on the curd mixture and cover with the snow.Bake for another 10 minutes at 180°C degrees. If the snow cover is not browned enough, turn on the grill for 2 minutes. Alternatively, you can use a scorcher.

Cut the quark and apricot jam cake with snow cover into slices and serve.

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