Shortcrust Cake with Quark Cream and Forest Berry Jelly

Quickly process flour, ground almonds, salt, and 110 g of cold butter cubes into a crumbly mixture. Add 55 g sugar, egg yolk, and 1 tablespoon cold water and briefly knead into a smooth dough. 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, press the edges, and trim off excess dough. Chill again for 30 minutes. Then line the base with aluminum foil, weigh it down with rice or beans, and blind bake for 25 minutes. Remove the weights and foil and bake for another 10 minutes. Let cool completely.