Shortcrust Pastry Cake with Quark Cream and Forest Berry Jelly

Quickly mix the ground almonds, flour, a pinch of salt, and cold butter cubes into a coarse crumb mixture. Add 55 g of granulated sugar, the egg yolk, and one tablespoon of cold water. Quickly work everything with your fingers into a compact dough. Do not knead for too long, so that the dough remains short. Flatten the dough, wrap it in foil, and let it rest in the refrigerator for at least one hour.

Preheat the oven to 180 °C top/bottom heat. Carefully roll out the dough between two sheets of baking paper.

Place the dough in a cake tin and press the edges firmly. Let it chill in the refrigerator for another 30 minutes before neatly trimming off the excess edges.