Quark Cake with Sea Buckthorn and Almonds
A quark cake featuring fresh sea buckthorn berries and almonds, a delightful recipe from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 g fresh yeast
- 100 ml lukewarm milk
- 250 g flour
- 2 tbsp sugar
- 40 g melted butter
- 500 g bright sea buckthorn berries
- 2 Eggs
- 500 g quark
- 1 vanilla pod (aroma)
- 150 g sugar
- 3 tbsp heavy cream (at least 30% fat)
- 150 g crème fraîche
- Salt
- flour (for the work surface)
- 100 g almond slivers
Instructions
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1.
Mix the yeast with lukewarm milk. In a bowl combine flour, sugar and butter; add the yeast mixture and knead with an electric hand mixer until smooth and the dough lifts from the bowl edges. If too stiff or loose, add more milk or flour. Cover and let rise in a warm place for about 45 minutes.
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2.
Wash, drain and rinse the sea buckthorn berries. Separate the eggs; whisk yolks with quark, vanilla aroma, sugar, cream and crème fraîche. Beat egg whites with a pinch of salt until stiff peaks form, then fold gently into the quark mixture. Preheat oven to 180 °C (350 °F) fan‑oven.
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3.
Knead the risen dough again on a floured surface, roll it out to fit a baking tray. Spread onto parchment paper and lift up the edges. Evenly spread the quark filling over the dough, smooth the top, then arrange sea buckthorn berries across. Bake for 40–45 minutes until golden brown. Ten minutes before the end of baking, scatter almond slivers on top to toast. Remove from oven, cool completely, slice and serve.
