Quark Cream Cake
Quark cream cake is a recipe with fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggs
- 50 g sugar
- 40 g flour
- 10 g cocoa powder
- 1 tsp Baking powder
- 200 g Raspberries
- 1 lemon (juice and zest)
- 4 gelatin sheets
- 250 g quark (10%)
- 100 ml whipping cream (ca. 25%)
- 100 g sugar
- Garnish: raspberries, lemon zest, mint
Instructions
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1.
Separate the eggs for the base. Beat egg whites with sugar until stiff peaks form. Fold in yolks. Sift flour with baking powder and cocoa, then fold into the mixture. Pour into a springform pan lined with parchment paper and smooth the top. To keep the paper from lifting, press a few drops of water onto the bottom. Bake at 200 °C fan-forced for about 5 minutes. Let cool in the pan. Remove parchment, place base on a sheet and re‑line with a ring or springform ring.
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2.
For the cream, strain raspberries. Soak gelatin sheets in cold water.
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3.
Separate eggs again. Beat sugar with yolks and quark until creamy. Add half the lemon juice and zest, beat again.
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4.
Fold in whipped cream.
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5.
Dissolve gelatin in remaining lemon juice over gentle heat and fold into mixture. Fold in stiff egg whites and spread half of the cream onto the base. Stir raspberry puree into the remaining cream and spread it on top of the lemon cream. Chill for at least 3 hours. Slice and serve garnished with mint, raspberries and zest.
