John Myers
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Cream Quark Cake
The perfect cream quark cake recipe with a picture and simple step-by-step instructions.
For the dough
- 200 g Butter
- 50 g Sugar
- 2 Egg yolk
- 1 packet Vanilla sugar
- 1 Pr Salt
- 200 g Flour
- 0,5 packet Baking powder
Creamy quark
- 1 packet Ground gelatin
- 5 tbsp Mandarin juice
- 250 g Cream curd
- 100 g Sugar
- 0,5 Freshly squeezed lemon juice
- 2 Protein
- 0,25 l Cream
- 2 Cans Mandarins
ornament
- Powdered sugar
- 24 Mandarin wedges
- Drain the mandarins, catching the juice. Put 24 mandarins aside for decoration, halve the rest and set aside. Mix the fat, sugar, egg yolk, vanilla sugar and salt well until frothy. Mix the flour with baking powder, add sifted and work into a smooth dough. Place half of the dough each on a greased and crumbled springform pan and smooth it out with a knife. Place the edge of the springform pan around the base and bake in the oven on the middle rack over moderate heat … approx. 30 min. / Chopstick sample !! Detach both bases from the plate while still hot and immediately cut one of them into 12 pieces.
- For the quark cream, dissolve the gelatine in the mandarin juice according to the instructions and let it cool down a little. Mix the cream quark with sugar and lemon juice. Stir a spoonful of it into the gelatine to adjust, then stir into the quark mixture. Beat the egg whites and cream separately from each other and pull them loosely into the quark mixture together with the drained and halved mandarin pieces. Place the undivided base in the springform pan. Line the edge with a strip of parchment paper. Put the quark cream on the base and smooth it out. Place the base cut into pieces of cake on top of the cream and chill the cake for a few hours – preferably overnight.
- Place the cake on a plate and dust it thickly with powdered sugar, place the remaining mandarins on top and serve.
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