Quark    200g
Milk       100ml
Eggs       2
Oil           6tbsp
Sugar     80g
Flour      300g
Baking powder 1tsp
Lemon zest         1 tsp

For the filling:

Ground almonds        200g
Sugar     50g
Egg white            1
Milk       4 tbsp



  • Mix the quark with the milk, eggs, oil, sugar and lemon zest. Stir in half the flour.
  • Mix the rest of the flour with the baking powder and knead in the dough. The dough should be smooth and firm, not sticky – use a little more or less milk if necessary.
  • Let rise for 45 minutes.
  • Heat the oven to 180°
  • Knead the dough thoroughly again and roll out on a well-floured surface to a square of approx. 35x35cm.
  • For the filling, mix the almonds, sugar, egg white and milk to a paste.
  • Spread the paste on the dough and roll it up.
  • Place on a cookie sheet lined with baking parchment and brush with egg yolk.
  • Cut 1cm/1/2 deep zigzags into the loaf and let rise for a further 15 minutes.
  • Bake for approx. 45 minutes until golden brown.

Allow to cool and serve in slices.