Quark Cream Cake with Red Currants and Strawberries
A quark cream cake featuring fresh red currants and strawberries, a delightful recipe from the cream cake category. Try this and more recipes from Spoonsparrow!
Ingredients
- 40 g soft butter
- 6 eggs (size M)
- 150 g sugar
- 1 packet vanilla sugar
- 200 g Flour
- 100 g currant jelly
- 1 pack quark-cream cake mix or gelatin
- 200 ml whipping cream
- 500 g Low-fat quark
- 250 g red currants
- 250 g strawberries
Instructions
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1.
Melt the butter. Separate the eggs. Whisk yolks with 6 tablespoons water, sugar, vanilla sugar and melted butter until frothy. Beat egg whites very stiff and fold into the yolk mixture. Sift flour over and gently fold in. Line a springform pan (about 28 cm diameter) with parchment paper. Pour batter into the pan. Bake in preheated oven at 200°C (electric stove), level 5 (gas) or 180°C fan for 25 to 30 minutes. Let the cake base cool in the pan for 10 minutes, then remove it. Peel off the parchment and let it rest on a cooling rack. Cut the base once.
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2.
Prepare the quark-cream filling according to instructions. Use only 400 ml water instead of 500 ml and add 200 ml cream. Take away one quarter of the cream and set aside. Place the cake base on a plate, surround with a ring. Spread half of the remaining cream over the base. Wash and clean currants and strawberries. Strip currants from stems with a fork. Slice half of the strawberries into rounds and combine with half of the currants atop the cream. Add the rest of the cream. Cover with the second half of the base.
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3.
Blend the remaining strawberries and currants into a puree and fold into the remaining cream. Take 4 tablespoons away. Spread the mixture on top of the upper base. Chill in refrigerator until firm. Remove the ring. Brush the edge with leftover cream. Whip the remaining cream stiff, fill a piping bag with a round tip. Decorate the cake, garnish with red currants or strawberries.