Quark Cake – Simple and Good

I love working with milk. One especially “rewarding” end product is curd (Topfen) – quark that can be used in so many ways. Whether for health for people and animals (inflammation in joints or the chest, insect bites) or in the kitchen for almost every course – as a tasty soup garnish, a main dish, or a fine dessert. Or, like today, in the form of a curd cake. Have fun baking it!

Ingredients for the quark cake (it won’t be extremely tall)

For the batter you need: 170 g sugar, 80 g butter, 4 eggs, 150 g flour, 1 packet baking powder, 2 tbsp warm water (or sparkling mineral water)

for the quark cream I used: approx. 300 g quark, juice of half a lemon and a little lemon zest, approx. 250 g Qimic vanilla, 100 g powdered sugar, 130 g sour cream or natural yogurt, approx. 150 ml whipped cream. 4 sheets of gelatin.

Dough: First, separate the eggs and beat the egg whites until stiff. Then, in a mixing bowl, beat the egg yolks with sugar and butter until very frothy. Gently fold in the baking powder, flour, and water alternately with the egg whites into the dough. Pour the mixture into a cake tin and bake at 180 degrees for approx. 25 to 30 minutes. Then let it cool completely.

Curd cream: Soak the gelatine in cold water. Once it has softened, drain off the water and gently warm the gelatine. Mix the curd with the icing sugar and the remaining ingredients, and finally fold in the whipped cream. Stir a little of the curd mixture into the gelatine mixture and mix well. Then combine everything thoroughly; as mentioned, add the whipped cream at the end. Cut the fully cooled cake in half and fill it with the curd cream. Place the top layer back on and chill for one hour in the freezer or for a few hours in the fridge. Decorate as you like before serving.

Enjoy! Happy baking. Katharina Schwaiger from Zittrauerhof in the Gastein Valley.